Chicken and Carrot Tagine

Prep Time: 20 min
Cook Time: 1 hr
Serves: 4

Tagine is an incredibly aromatic Moroccan dish named after the dish it is traditionally cooked and served in. The flavours are typically a blend of turmeric, saffron, cumin, cayenne pepper and cinnamon. These North African stews are very easy to make requiring just one pot, and are surprisingly healthy. Loaded with protein and fibre this dish is sure to keep you feeling full!


2 tbsp (30 mL) extra virgin olive oil
4 bone-in, skin on chicken thighs
4 bone-in, skin on chicken drumsticks
2 Spanish onion(s), peeled, halved and thinly sliced
2 cloves garlic, smashed and minced
1 lemon, quartered lengthwise and thinly sliced crosswise
2 tbsp (30 mL) paprika
2 tsp (10 mL) turmeric
1 tsp (5 mL) cumin
1 tsp (5 mL) coriander seed, ground
1 pinch cayenne pepper
1 pinch cinnamon
3 carrot(s), peeled and cut into 1-inch pieces
1 cup (250 mL) tomato(es), crushed
4 cups (1 L) couscous, prepared


1 Season chicken thighs and drumsticks with salt and pepper. Heat 2 tablespoons (30 mL) olive oil in a skillet over high heat. Sear chicken in batches until golden on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2 Add the onions to the pot and stir until softened, about 8 minutes. Add the lemon and garlic and stir for 2 minutes.
3 Add the dried spices and season with salt and pepper. Stir for 1 minute. Add the carrots and stir until coated with spices. Add the chicken thighs, drumsticks, crushed tomatoes and enough water to just cover the ingredients. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour over a low simmer.
4 During the last 20 minutes prepare some couscous. Divide the tagine and the couscous between warmed bowls.