Moroccan carrot Tagine


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.


4 to 6 persons
Prep:  15 min/ Cooking: 1 hour
– 1 whole chicken into 6 pieces or 800 g of tender meat with bones cut into chuncks
– 1 kg of carrots, oeeled sliced in length (about 5 cm length per stick)
– 2 tbsps of coriander, finely chopped (or a small bouquet of coriander and parsley)
– 2 tbsps olive oil + 1 tbsp of vegetable oil
– 1 medium size onion, finely chopped
– 2 gloves of garlic, finely chopped
– 3/4 tsp ground turmeric
– 1 flat tsp of ground ginger
– ½ tsp ground black/white pepper
– A few saffron threads
– Salt to taste
– Juice of 1 lemon
– Green or purple olives and preserved lemon to garnish
A very tasty chicken and carrot stew made with farm
hen and garnished with purple olives.


Add 4 tablespoons of water into a deep pot. Place it over medium heat. Add the spices, then the chicken and the onion. Stir and flip the chicken pieces. Cover and leave it for about 5 minutes
so the chicken infuses with all these spices.
Pour about enough water to cover the meat or chicken and cover with a lid. Cook for 30 to 40 min or until tender. The red meat will obviously need more than 1 hour depending on the cut used.

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.

Other ideas for Vegetable Tagine recipes!

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)!


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