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Moroccan chicken tagine with peas and carrots recipe


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  • Meat and poultry
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A delectable Moroccan tagine featuring chicken drumsticks, carrots, fresh garden peas and aromatic spices. Cooked in a tagine, it's as authentic as it gets.

6 people made this

IngredientsServes: 3

  • 2 onions, finely chopped
  • 1/2 bunch fresh coriander, finely chopped
  • 1/2 bunch fresh parsley, finely chopped
  • 6 chicken drumsticks
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 150ml chicken stock
  • olive oil
  • 300g carrots, sliced
  • 500g fresh garden peas, shelled
  • 1/2 lemon, sliced (optional)
  • salt and freshly ground pepper

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Place the onions, coriander and parsley in a casserole or saucepan over very low heat. Add the drumsticks and then the black pepper, cayenne pepper, cumin and paprika. Add the chicken stock and drizzle with some olive oil. Cover and gently simmer over low heat for 40 minutes.
  2. Preheat the oven to 200 C / Gas 6. After 40 minutes, transfer the contents of the saucepan into a tagine, mixing well, then add the carrots and the peas. Try not to add too much juice to the tagine to avoid overflowing while cooking in the oven.
  3. Place the tagine with the lid on in the preheated oven and bake for 30 to 40 minutes, until the carrots and peas are soft.
  4. After 30 to 40 minutes, open the tagine and check that everything is cooked to perfection. Arrange the lemon slices on top of the dish, if liked, place the lid back on and bake for 5 to 10 more minutes.
  5. Add salt and pepper to taste and serve hot with fresh bread. Make sure to serve the carrots and peas with the savoury sauce.

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The Original Moroccan Food, Chicken Tagine With Vegetables

Tagine is a traditional dish basically linked to Moroccan food. The word tagine means also the cooking vessel made of clay or ceramic. Cooked with a basic element (lamb, beef, fish, or poultry), tagine is a godsend for any cook even with a little talent and experience!

If you are a fan of chicken recipes and you want to discover another dimension of flavor, this article is just for you! I will share with you the original recipe for chicken tagine with vegetables and tell you about the secrets behind the incredible success of this traditional Moroccan food! Believe me, you will be surprised by its authentic unique taste!


Recipe for Chicken with artichoke heart and pea tajine

Chicken with artichoke heart and pea tajine

Key info

  • 1 chicken
  • 2 cloves of garlic, minced
  • 2 onions, chopped
  • ½ teaspoon of pepper
  • 2 pinches saffron
  • 1 pinch of ginger powder
  • 3 tablespoons olive oil
  • 1 bunch parsley, chopped
  • 1 bunch cilantro chopped
  • ½ lemon confit
  • 250 g of pea
  • 8 artichoke hearts cooked in salted water
  • salt and pepper
  • Wash chicken and drain.
  • Mix the garlic, onions, pepper, saffron and ginger.
  • Coat chicken with this mixture and placing the rest inside the chicken.
  • Heat half the oil in a pan and saute the chicken on medium heat for about 15 minutes, turn the chicken to absorb the spices well.
  • Enough water to come halfway up. Add the parsley and cilantro. Salt and pepper. Cover and bring to a boil. Pour the remaining oil and cook, covered, over medium heat for 30 minutes, turning the chicken during cooking. At the end of the cooking time remove the chicken from the pot.
  • Reduce the sauce by crushing the garlic and onions until very thick sauce and golden.
  • Add the preserved lemon cut into strips add artichoke hearts and the peas and simmer for 15 minutes.
  • Arrange chicken pieces on a tajine.
  • When the sauce is reduced and infused with spices coat the chicken pieces and serve hot.

Still hungry for more? Ok! some others recipes of tajines here :


Moroccan recipes

Exotic North African dishes that are big on flavour, aroma and spice. Try an easy chicken tagine, or roll up some Speedy Moroccan meatballs.

Guinea fowl tagine with chickpeas, squash & apricots

This game bird is a lot like chicken, so can be cooked in the same way - give it a whirl in this fragrant Moroccan-spiced casserole

Moroccan chicken stew

This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment


Ingredients

  • 2 (2-1/2-lb. rabbits), cut into 8 pieces each
  • 2 Tbs. ras el hanout
  • Flaky sea salt (such as fleur de sel) and freshly ground black pepper
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 medium cloves garlic, finely chopped
  • 6 long, slender carrots, trimmed, peeled, and sliced on the diagonal into 1-1/2-inch pieces
  • 2 cups frozen peas
  • 1/2 cup finely chopped fresh cilantro

That's it for our Moroccan chicken recipe! It might seem like a daunting recipe, but once you've got all the ingredients in the tagine pot, all you need to do is let everything slow cook.

Just in case you have any further questions, though, here's a quick FAQ that our chefs put together to explain a few more things in detail!

What is a tagine?

A tagine is a style of cooking, it's a type of cooking pot, and it's also the name of the finished dish that you'll be cooking up. The names are derived from the cooking pot itself, though, a rounded bowl with a conical lid that allows the juices and moisture to circulate while venting steam out of the top.

The design of the tagine pot is thought to go back thousands of years, and it's a firm fixture in North African, and particularly Moroccan, cooking. The tagine pot helps to slowly-cook and tenderize the meat while keeping in all of those delicious Moroccan spices!

Do I really need a tagine pot?

We highly recommend cooking your Moroccan chicken in a tagine pot, purely because it allows the juices to continually circulate, and for the ingredients to essentially stew in their own goodness (and it's authentic too, of course!).

If you don't have a tagine pot, then you can still cook up the Moroccan chicken recipe, it just might not be quite as juicy. Instead of a tagine pot, you can use any suitable saucepan or even a skillet, provided you can cover it and allow some of the steam to escape periodically.

You could even use a casserole dish or a slow cooker.

Can I cook Moroccan chicken in the oven?

We cook our Moroccan chicken on the stovetop, but you can also cook your tagine in the oven as well. Tagine pots can be used on both stovetops and in the ovens, so they are perfect for this.

You'll want to preheat your oven to 350°F, prepare and layer your tagine pot as per the recipe above, and then leave it to slow cook for at least one hour, or longer. Add in the potatoes and peas near the end of the cooking period.

How do I know when the chicken is cooked through?

The most important aspect of slow-cooking your Moroccan chicken tagine is knowing when the chicken is properly cooked through (it's never a good idea to eat undercooked chicken, after all!).

The easiest way to check is with a thermometer. The chicken should have an internal temperature of 165°F when the tagine is ready to eat. If you don't have a thermometer, then place a fork into the middle of the chicken. It should be hot when you remove it. You can slice open a piece of chicken too, to double-check there are no pink bits in the middle.

Remember, though, if you're not sure if the chicken is properly cooked, then just leave the Moroccan chicken tagine to stew and simmer for longer. You're better safe than sorry, and it's virtually impossible to overdo this dish!

Do I have to cook chicken?

While our Moroccan chicken recipe obviously calls for a whole roasting chicken, a tagine doesn't specifically have to have chicken in the recipe. You can cook with many other types of meat too, and many more different types of vegetables too. Tagines are wonderfully diverse, and you can be as creative as you like when you're preparing them!

Instead of chicken, you can slowly cook tender chunks of beef, or cuts of lamb, so the meat literally melts in your mouth. If you're not a meat-eater, then you can just prepare a vegan or veggie-friendly vegetable tagine, using your favorite Moroccan vegetables.

What can I serve with Moroccan chicken tagine?

There are some wonderful side dishes that can accompany a Moroccan chicken tagine, but our two favorites are always going to be couscous or rice.

If you're trying to be really authentic, then you should make sure you've stocked up on couscous in the pantry. This Moroccan staple will add that extra touch to the tagine. Couscous is really easy to prepare, and you can find it in almost any supermarket.

Simply add hot water to the couscous and allow it to stand and absorb the water while you simmer your tagine. You can add a little butter or sprinkle the couscous with fresh parsley, mint, or coriander. A few raisins mixed in will give the couscous a fruity kick too!

Rice is another good choice for Moroccan tagine, and again, you can let the rice boil and cook on the stovetop while you simmer your tagine. Try to put the rice on when you put the potatoes into the tagine pot.

On the side, we'd also recommend preparing a small salad to accompany the Morrocan chicken, and your couscous or rice. Leafy greens, and some fresh tomatoes and cucumber area great addition to the meal!

Should I marinate the chicken?

If you're planning your Moroccan chicken tagine in advance, then you can prepare and cut the chicken, and allow it to slowly marinate in the spices overnight, for a truly delicious dish!

Mix up your spices in a bowl the night before, carve your whole roasting chicken, then rub the spices into chicken pieces. Leave the chicken pieces in the fridge, and then cook with the chicken as per the recipe above, the next day.

If you forget to marinate the night before, then even leaving the chicken pieces in the spice for an hour or two before you start to cook will help to infuse them with more flavor!

Can I store Moroccan chicken in the fridge?

If you have any leftovers (we really doubt that you will, though!), then you can safely store the Morrocan chicken in the fridge for at least 48 hours. Any longer than this and it might start to take a turn for the worse.

You could store the leftovers in the tagine pot, in which case all you need to do is take the tagine pot out of the fridge and place it back on the stovetop when you're ready to reheat and eat. You could also store the tagine in a sealed container to keep in the freshness.

Can I freeze tagine?

Tagine doesn't freeze particularly well, as much of the freshness that you've labored to create will be lost in the freezer. You can freeze the leftovers, of course, but just make sure to freeze everything in a sealed container or a ziplock bag to keep in as much of the freshness as you can. Try to eat the Moroccan chicken within six months of freezing.

When you need to thaw the frozen Moroccan chicken, allow it to defrost naturally on the side, or overnight in the fridge. If you're in a rush, then blast it in the microwave, but be aware that you will lose some of the taste and flavor and probably make the dish quite watery.

How do I reheat Moroccan chicken tagine?

Once the Moroccan chicken has thawed, reheat it on the stovetop in a saucepan or in the tagine pot. Slowly reheating the tagine will help to keep in the flavor. You could sprinkle the reheated dish with fresh parsley, mint, or cilantro for some added freshness. Prepare some couscous, or a side salad, and enjoy your reheated Moroccan chicken.

Again, if you're in a hurry, then you can reheat the Moroccan chicken in the microwave too, just try to keep the power low, so you don't lose all of the taste!


Moroccan Chicken Tagine

A Moroccan classic. The mixture of spices is rich, complex, and delightful.
Serve with the traditional couscous for a fabulous meal with an ethnic flair.

Ingredients

2 Roma tomato cored and diced

1 Tb fresh parsley chopped

1 tsp Kosher salt (paleo diet: sea salt)

3 lbs chicken whole roaster cut into pieces

1 lb potatoes (paleo diet: sweet potatoes)

Instructions

Peel and slice potatoes 1/4" (potatoes in water to avoid browning while
you cook the tagine.

On the bottom of the tagine dish place the onions, carrots, tomatoes,
and garlic. Place chicken pieces on top and season with the spices.
Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly
1 cup of water.

Cover and cook over medium heat for about 1 hour. Check for doneness.
The chicken should be tender.

Drain potatoes and add them to the top of the tagine forming a circle.
Cover and continue to cook for another 20 minutes until the potatoes are
soft. Add the peas and cook for an additional 5 minutes uncovered.


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Kitchen Destination: Morocco


I grew up in a mixed home. My mother was born in Casablanca, Morocco and my father in Brooklyn, New York. Anyone that has parents with that type of combination knows it make for very lively and exciting family gatherings. Aside from all the fun, it also meant that we grew up eating the most delicious food!

In my own home, I naturally cook alot of Moroccan food because for me, it means home. I guess because Moroccan culture seeps its way into our lives so naturally, we never even thought to actually learn about it. When I realized that after all this time of doing kitchen destinations with my kids, that we haven’t had a week dedicated to learning about Morocco I knew I had to rectify that immediately.

Deciding what to make to represent a country that has food as universally loved was extremely difficult. I thought about choosing recipes that are more “popular” when people think of Morocco, like, Moroccan fish, chicken tagine or couscous. Those are of course all good foods, and I definitely intend on giving you the authentic recipes for those dishes, the way my grandmother and all the women before her used to make them.

For this week though, I decided to choose to foods that were versatile, yummy, and although can look intimidating, are actually super easy to make.

The bread, Frena, is a traditional Moroccan dough. It has very few ingredients and can be used in so many ways. It’s super simple to make. You put the ingredients in the bowl and with a spoon, knead for a few minutes. The key to this bread is in the rising. Let it rise for an hour after kneading, and once you done what you want with the dough, let it rise for another thirty minutes before putting it into the oven.

I do so many things with this dough. I leave it simple, and just put season salt for challah. I make focaccia, pizza dough, rolls, stuffed bread. be creative. Sauté different vegetables, add proteins and send me your great ideas so I can try them also!


Chicken & Vegetable Tagine

This chicken dish is a staple in Moroccan cuisine. There are different variations but all lead to a deliciously stewed fall-off the bone chicken. This is the Moroccan version of a crockpot or one-pot meal. The tagine makes all of it taste so wonderful and you can brag to your friends about cooking something totally from scratch!

  • 1/4 cup olive oil
  • 1 onion sliced into thin rings
  • 1 whole chicken, all parts separated or legs & thighs
  • 4 carrots peeled & cut
  • 4 potatoes cut into 1/2 slices or wedges
  • 1 cup peas frozen
  • 3 cloves garlic chopped
  • 2 tspn Salt
  • 2 tspn ginger
  • 1 tspn black pepper
  • 1 tspn tumeric
  • 1 tspn paprika
  • 1/2 tspn safran threads optional
  • 1/2 cup parsley & cilantro chopped
  • 1 preserved lemon quartered, seeds removed
  • handful olives optional
  • 1 cup water more if needed
  • 1 bouillon cube, optional chicken or vegetable
  • 1/4 cup olive oil
  • 1 onion sliced into thin rings
  • 1 whole chicken, all parts separated or legs & thighs
  • 4 carrots peeled & cut
  • 4 potatoes cut into 1/2 slices or wedges
  • 1 cup peas frozen
  • 3 cloves garlic chopped
  • 2 tspn Salt
  • 2 tspn ginger
  • 1 tspn black pepper
  • 1 tspn tumeric
  • 1 tspn paprika
  • 1/2 tspn safran threads optional
  • 1/2 cup parsley & cilantro chopped
  • 1 preserved lemon quartered, seeds removed
  • handful olives optional
  • 1 cup water more if needed
  • 1 bouillon cube, optional chicken or vegetable

The bouillon cube is optional but it helps add flavor if you need to add water throughout the cooking. I add it to a cup or two of water in case I need to add it to the sauce. You can use up to two.

Using a spoon or ladle, scoop the sauce from the tagine to moisten the top of the veggies. This will keep all vegetables and meat from drying out.


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