Moroccan carrot tagine is as classic all year-around dish and it is served for lunch. It usually calls for chicken (mostly) or meat. I even make it vegetarian!
I am not in Morocco these days and I’m using Australian carrots which are sweet, so they’re good and I don’t even have to discard the inside which sometimes can taste bland and sometimes look even yellow or green. Anyway, the lemon juice balances their sweetness and turns this dish to a wonderful light meal.
Instead of using bread to eat this dish, I like picking the carrots with a fork. The rest of the family prefers to dig in by soaking bread into the yummy marka (sauce) which is really light.
– A few saffron threads
– Salt to taste
|A very tasty chicken and carrot stew made with farm
hen and garnished with purple olives.
Check that there is still enough liquid in the base of the pot, adding a little more water if necessary. Add in the carrots, the oil and the chopped herbs and cook gently for a further 15 – 20 minutes. Add 1 tbps of chopped preserved lemons and the lemon juice just 5 minutes before the end of the cooking process, stir and season to taste.
Serve garnished with green olives or/and preserved lemon finely cut. You could also serve some lemon wedges on the side. Some like it even more lemony.
You could add more colours to this carrot tagine/stew by adding potatoes, green peas or green beans.
This recipe could be used to make some other vegetable tagines. The only thing to change would be to skip the lemon juice (unless you picked up canliflower)!