Moroccan Chicken Tagine With Potatoes and Carrots By The Spruce Eats
Try this basic recipe for Moroccan chicken tagine with potatoes and carrots when you need a delicious family meal or an impressive presentation in a tagine (clay or glazed) for guests.
Traditional tagine cooking involves slow cooking over low heat in a Moroccan tagine. Chicken dishes like this one typically take up to two hours to cook but are definitely worth the wait.
1 large onion (sliced into thick rings)
4 large carrots(peeled and cut into 1/4-inch thick planks)
½ or 1 whole chicken(cut into pieces and skin removed)
Small bunch coriandertied
4 large potatoes (cut into 1/2-inch slices or wedges)
1 small or medium onionchopped
3 cloves garlic, finely chopped
2 tsp salt
1 tsp pepper
1 tsp turmeric
½ cup water
Handful red or green olives rinsed
½ preserved lemon, cut into quarters and seeds removed
CategoryStews, Breakfast, Dinner, LunchCuisineMoroccan Recipes, North African RecipesCooking MethodStews
Ingredients
1 large onion (sliced into thick rings)
4 large carrots(peeled and cut into 1/4-inch thick planks)
½ or 1 whole chicken(cut into pieces and skin removed)
Small bunch coriandertied
4 large potatoes (cut into 1/2-inch slices or wedges)
1 small or medium onionchopped
3 cloves garlic, finely chopped
2 tsp salt
1 tsp pepper
1 tsp turmeric
½ cup water
Handful red or green olives rinsed
½ preserved lemon, cut into quarters and seeds removed
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