Moroccan Chicken Tagine With Potatoes and Carrots

Moroccan Chicken Tagine with potatoes and carrots
Philippe Desnerck/Getty Images
Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
423 Calories
24g Fat
27g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 423
% Daily Value*
Total Fat 24g 31%
Saturated Fat 5g 25%
Cholesterol 70mg 23%
Sodium 890mg 39%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Protein 26g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 two hours to cook but are definitely worth the wait.

For a shorter cooking time, try making this chicken tagine with potatoes and olives recipe.


  • 1/3 cup olive oil
  • 1 large onion (sliced into thick rings)
  • 4 large carrots (peeled and cut into 1/4-inch thick planks)
  • 1/2 or 1 whole chicken (cut into pieces and skin removed)
  • Small bunch coriander, tied
  • 4 large potatoes (cut into 1/2-inch slices or wedges)
  • 1 small or medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 2 teaspoons ginger
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon saffron threads, crumbled (optional)
  • 1/2 cup water
  • Handful red or green olives, rinsed
  • 1/2 preserved lemon, cut into quarters and seeds removed

Steps to Make It

  1. Pour enough of the olive oil into the tagine to coat the bottom. Layer the onion rings across the bottom of the tagine and arrange the carrots on top of the onions.

  2. Add the chicken to the center of the tagine, and place the coriander on top. Arrange the potatoes around the chicken, and then distribute the chopped onions, garlic, salt, ginger, pepper, turmeric, and saffron over everything.

  3. Drizzle the remaining olive oil over the chicken and potatoes. Add the water to the tagine and place over medium heat. Use a diffuser if you like but as long as the heat is kept fairly low, a traditional tagine should be safe on a burner.

  4. Cover the tagine and bring the dish to a simmer. Be patient; it takes a good 10 minutes for the tagine to heat up to this point.

  5. Adjust the heat to medium-low or low, checking occasionally to be sure that you can still hear the tagine simmering. See the Note below.

  6. Allow the tagine to cook for about one hour and then turn the chicken pieces over. Add the olives and lemon, cover, and continue cooking for another 30 minutes to one hour or until the chicken is done and reached a safe temperature. At this point the vegetables should be tender. 

  7. Turn the chicken so that it is meat-side up and, if necessary, reduce the liquids until they are a rich sauce. The coriander can be discarded at this point or it can be left in the tagine if you prefer.

  8. The chicken will stay hot in the covered tagine for quite a while. Serve the dish directly from the tagine, with each person using bread to scoop up the chicken and vegetables from his or her own side of the dish.

Note: Use the lowest possible temperature required to keep the tagine simmering. If you smell something burning, the heat is too high and the water is evaporating. In that case, add a little more water, and lower the heat.