Chicken and Carrot Tajine

Unlock the sensational flavours of Moroccan cooking with this protein-rich recipe that combines sweet and spicy sensations.

Number of servings : 6

Prep time: 15 minutes

Cooking time: 45 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


1 tsp (5 mL) salt
½ tsp (2 mL) each ground ginger, cinnamon, cumin and black pepper
6 large chicken thighs (or 12 small ones), bone in, skin off
1 tbsp (15 mL) vegetable oil
2 onions, sliced
2 cloves garlic, finely chopped
1 tbsp (15 mL) chopped fresh gingerroot
1 cup (250 mL) water or chicken stock , if preferred
1 tbsp (15 mL) honey
1 tsp (5 mL) salt
¼ tsp (1 mL) pepper
½ cup (125 mL) dried apricots
2 lbs (1 kg) carrots, peeled and sliced on the diagonal (about 1/2-in./1-cm thick)
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) chopped fresh parsley or cilantro


  1. Combine salt with ginger, cinnamon, cumin and pepper. Rub into chicken. Heat oil in a large deep skillet. Brown chicken well. Remove chicken from pan and reserve.
  2. Add onions, garlic and gingerroot to pan. Cook until browned—about 5 to 10 minutes. Add water and bring to a boil, stirring up any solidified juices on the bottom of the pan. Cook for about 5 minutes, until liquid is reduced to around half. Add honey, salt, pepper, apricots and carrots. Bring to a boil. Place chicken on top in a single layer. Cover and cook in a preheated 350°F (180°C) oven for 30 minutes, or until chicken is tender and cooked through.
  3. Drizzle with lemon juice. Taste and adjust seasoning, if needed. Sprinkle with parsley or cilantro.

Bonnie says: A “tajine” refers to a Moroccan earthenware pot or to the stew that is cooked in it. In North America, tajine is usually cooked in a Dutch oven or casserole. Serve it with rice or couscous.

Fran says: Dried apricots add more than just flavour to this recipe. The process of drying fruit reduces the water, concentrating the nutrients, which makes this tajine even richer in beta car­ot­ene, fibre and potassium.

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Nutritional information: