Chicken Tagine with Potatoes, Carrots and Apples

This Chicken Tagine with Potatoes, Carrots and Apples is a delicious one pot meal full of herby and tangy flavours. All you need is some bread! Or couscous.

Estimated reading time: 4 minutes

chicken tagine in a tagine pot looking from the top
Chicken tagine

What is an Authentic Tagine Recipe?

One of the more common questions I get asked in my Moroccan cooking classes is what makes an authentic tagine recipe.

My reply is always the same: there are too many tagine recipes to call a single one authentic and it also does rather depend on where you are from!

While you can get almost specific recipes in North Africa, you are most likely going to find a huge mix of combinations, both in terms of “filling” and flavour.

Chicken tagines, lamb tagines, vegetable tagines, egg tagines; with or without olives, with or without preserved lemons and so many other variations.

chicken tagine in a blue tagine
A classic and typical arrangement of tagines

Today’s Chicken Tagine Recipe

Today’s recipe is pretty straightforward, and like all tagine recipes, can be made in a tagine, a Dutch oven or a regular saucepan.

  • We start off with making Chermoula, a 5 minute marinade that’s popular all over North Africa. Click to read more.
  • We then marinate the chicken while we get the other ingredients ready, then off we go, leaving everything on the hob.

If you can, and the chicken will be better for it, marinade the chicken for an hour or even overnight if you fancy.

chicken tagine with couscous
chicken tagine served with couscous

One Pot Chicken Tagine Recipe

Sometimes, tagines are a side dish, but sometimes, they can be a complete one pot meal. Like today’s chicken tagine.

Here, the potatoes and carrots add substance to the whole dish and a touch of sweet as well. The apples add a wonderful sweet and tangy dimension that complements the preserved lemon we’re using in this recipe.

The final dish is a complex mix of earthy, spicy (not hot) sweet and tangy flavours that will be perfect with just about any starch you fancy having.

chicken tagine with couscous
Doesn’t that look amazing?

How to Serve this Chicken Tagine?

When eating out in North Africa, we would almost always have these kind of tagines with bread. However, if we were buying it to take it home, we’d cook some couscous to go with it, as the kids prefer it with couscous.

So you can serve it however you like, and really, any bread will do. I have a thing about French baguettes and stews/curries – match made in heaven!

Needless to say, white rice is another fantastic accompaniment to tagines, its bland constitution soaks up all the flavours of a tagine beautifully.

What is Liquid Saffron?

You’ll see that I list liquid saffron as an ingredient here, something that we’ll be making ourselves that takes minutes only.

Some Middle Eastern recipes, especially of Persian origin, call for liquid saffron. On the other hand, many recipes by non Middle Eastern cooks will ask you to soak the saffron in water for 20 minutes or so before using it.

In the former, you use every single bit of the saffron. However, in the latter, the saffron threads, to me, are wasted and not fully appreciated in the recipe.

To get liquid saffron, all we do is grind it and soak it briefly in hot water. That’s it.

Click the button below for my method and the video that accompanies it.

How to make Liquid Saffron (Bloomed Saffron)
How to make Liquid Saffron or Bloomed Saffron at home, an indispensable ingredient in the Persian kitchen, but perfect for all cuisines.
Originally published in 2016. Republished with updated content July 2023.
Check out this ingredient
liquid saffron, bloomed saffron in a white teaspoon resting on a grey mortar
Chermoula – a North African Marinade
Chermoula is a marinade used extensively in Morocco, Tunisia, Algeria and Libya, with many variations, from the simple to the complicated.
Check out this ingredient

Making this Chicken Tagine Vegetarian

Replace the chicken with a combination of chickpeas (and/or other beans) and stew friendly vegetables like courgettes (zucchini), aubergines (eggplants) and squash. Even okra would be great but leave them whole.

Make Ahead Chicken Tagine

Can be made well ahead of time and reheated very gently. It is absolutely wonderful the next day, just like curries and stews.

However, I wouldn’t freeze it, as the potatoes will basically fall apart after freezing.

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Merci!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Chicken tagine in a tagine with lid half off

Chicken Tagine with Potatoes, Carrots and Apples

This Chicken tagine is a complex mix of earthy, herby, sweet and tangy flavours that will be perfect with just about any starch you fancy having.
4.94 from 58 votes
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Course: Main Course with Bread or Couscous
Cuisine: Moroccan, North African
Keyword: chicken recipes, tagine, tajine
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 (4-6)
Calories: 347kcal
Author: Azlin Bloor


  • 1 kg chicken portions
  • 1 large white onion sliced in rings
  • 2 medium-sized tomatoes sliced in rings
  • 2 large potatoes cut in long wedges
  • 2 large carrots halved then sliced lengthwise to match the potato slices
  • 2 large eating apples of your choice
  • 125 ml water
  • ½ a preserved lemon
  • small handful of parsley and coriander cilantro for garnishing

Chermoula Paste

  • 2 Tbsp EV olive oil
  • 1 Tbsp liquid saffron
  • ½ the pulp from the preserved lemon finely chopped
  • 3 cloves of garlic finely chopped/crushed
  • 1 small handful of fresh coriander cilantro, chopped (leaves and stalks)
  • 1 small handful of fresh parsley chopped (leaves and stalks)
  • 1 tsp ground ginger
  • ½ tsp black pepper
  • ½ tsp ground turmeric
  • 1 Tbsp sweet paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt


Make the Chermoula First

  • Make the chermoula by mixing all the ingredients together, saving the preserved lemon rind. You could place everything in a chopper for a smoother paste. Set aside.

Marinate the Chicken

  • Marinate the chicken portions with it and set aside while you get the other ingredients going.
    If you have the time, leave the chicken to marinate for about an hour, or even overnight, in the fridge.

Let's Get Cooking

  • Slice the preserved lemon rind into thin slithers and set aside.
  • Take your chosen cooking pot, whether a tagine, a dutch oven or a regular old saucepan and line it with the sliced onions.
  • Follow with the tomato slices.
  • Then, place the chicken all around the pot, over the tomatoes, spreading them out and packing them in neatly. Reserve the extra chermoula.
  • Scatter the preserved lemon rind slices all over.
  • Arrange the potatoes and carrot slices with their ends meeting in the middle, forming a slight dome shape, as in the picture. Don’t worry about neatness. If you have too many, do an extra layer or tuck them in amongst the chicken.
  • The apple slices are going to be too small to “line up” alongside the potatoes and carrots, so I like to just “insert” them in whatever spaces I can see. But feel free to line them up double to meet the length of the carrots and potatoes.
  • Pour the water on the side of your cooking pot, without it touching and “rinsing” the chicken.
  • Finally, top the vegetables and fruit with the rest of the chermoula.
  • Place the pot on the hob on medium high heat, remembering the diffuser if you are using a tagine itself.
  • Bring everything to a simmer, then lower the heat almost right down and cook for 2 hours if using a tagine and 1 hour if not. Check to make sure that the potatoes are done.
  • When done, take off heat and leave the tagine to rest for 10 minutes.
  • Scatter the herbs all over and serve.


Total time does not include extra marinade time, if that’s what you’re doing.


Calories: 347kcal | Carbohydrates: 15g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 488mg | Potassium: 517mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4513IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg
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45 thoughts on “Chicken Tagine with Potatoes, Carrots and Apples”

  1. 5 stars
    This recipe had so much umami. It was delicious and I can’t wait to make it again. We did not have preserved lemon, so we used fresh and we did not have saffron. It was amazing all the same. This meal will become a regular in our family rotation.

  2. I did it, it was fantastic. The best tagine recipe, I’ll be doing it more frequently now, thank you!

      1. I used a Dutch oven and followed precisely all instructions 🙂
        Will be cooking this again tomorrow as we’re having special guests, I simply cannot wait 🙂 Thank you again for the amazing recipe!

  3. Hi Lin, this is my first time ever cooking a tagine and it was AMAZING!! Thank you for sharing and I will be making this again very soon!!
    Since I am new, I had a couple of questions that I hope you can answer so that others like me can learn:
    1) the ingredient list includes “4 Tbsp EV olive oil” but the Instructions didn’t mention when to use it so I just drizzled some before placing it on hob. When do we use the olive oil?
    2) With the preserved lemons, you mentioned it needs to be cut into thin slithers…are we talking about matchstick size? I may just leave it whole and then take it out once its all cooked as it’s very strongly flavoured. Any tips?
    3) When making the chermoula paste, you mentioned to chop cilantro and parsley. Do you mean just the leaves or should we chop both the leaves and the green stalk?
    4) I’m thinking of doubling the amount of onions and tomatoes because they shrunk down in the cooking process quite a bit, do you think that will be ok with this recipe?
    4) Lastly, what do you suggest I should cook next as my 2nd dish since this chicken tagine has set such an unbelievably high and delicious standard 🙂

    1. Hi there, thank you so much for using the recipe, and I’m glad you liked it. Sorry it took me a few days to get back to you, we’ve been away. Let me address your questions individually.
      1. 4 Tbsp olive oil – this is my error. I don’t use any more oil, as we already have it in the chermoula, and we don’t need to sauté anything at the start, I’ll remove that. Did you find the tagine a little oily because of the extra olive oil? Personally, I can image that it would have been delicious!

      2. Preserved lemons – yes, in matchstick size. The idea is that you get a taste of the preserved lemon with almost every mouthful. However, if you are not keen on the taste, yes, by all means, use it whole, and remove it after cooking. Here, half goes into the chermoula.

      3. Chermoula – cilantro and parsley, I use the whole lot, leaves and stalks. I clarify that.

      4. Onions and tomatoes, you’ll be fine with doubling the amount. I do that quite often, as I love them. They will still fall apart during the lengthy cooking. You could place some onion rings/slices at the top of chicken halfway through cooking, if you like them whole.

      5. What to cook next? Tough one! I love them all, but the fish and the okra are 2 of my favourites. And the khlea tagine is just amazing too, which requires you to make the preserved meat first.
      All tagine recipes can be found on the Tagine Masterclass page:
      I’ll be adding more recipes in the coming months. Thank you once again, and I’m so glad you’re enjoying your tagine adventure!

      1. thanks for your comments/insight, I’ll be sure to remember it next time I cook this delicious chicken tagine. I subscribed to your newsletter and I can’t wait for your next recipe 😀

  4. I have this on the stove cooking in my tagine and it smells divine! Can’t wait for dinner. When I made the chermoula paste, it was quite dry so I added a tablespoon of olive oil. Is there a reason there is no olive oil in the ingredient list? Thanks!

    1. Hi Beth, that’s really awesome! How did it go?
      I seem to have left out the olive oil from the ingredients list, there should be 2 tablespoons of it in the chermoula. Thanks for picking up on that. Have edited and added. x

  5. This looks so sumptuous, I’m not going to wait until the winter to try it out. Thank you for the suggestion to replace the meat with chick peas…perfect!

  6. I would like to congratulate for your website, as a lover of spicy food I can’t wait to try all your nice recipes. As a Moroccan, I can say from the ingredients of the tagine that you got the right original recipe spices and ingredients! Bravo 🙂

    1. I would like to comment that unglazed tagines are healthier than glazed tagines, as the solvents used are toxic, a little tip to protect the tagine and avoid burning the food when cooking in the tagine over the stove is to place a metal plaque under it.

      1. Thanks for your comments. I appreciate the kind words.
        I have to agree that some glazes are not good for the health, one does have to be careful about sourcing out the best clay pots, no matter what the cuisine.
        The metal plaque is called a diffuser and it’s mentioned in all my recipes. I’ve been meaning to write a whole post on using clay pots and diffusers, you’ve just reminded me of it!
        Thanks again, and I look forward to hearing from you again!

  7. Andrew Newman

    This looks scrumptious, Azlin. Is there any difference between cooking it in a tagine and cooking it in a saucepan?

    1. If you cook it in an unglazed tagine over an open fire, then you definitely will notice a difference, it imparts a smoky aroma and flavour to it. However, on a gas stove in a glazed tagine, will give you the same result as any good, heavy based saucepan.

  8. that is a worthy recipe to try! i am not a good cook, but my husband will dfntly love to try this! he likes to cook and discover new recipes. this just looks good and all the other variety!

  9. I have to admit that I haven’t tried any tagine recipes before, but they sound really delicious! I’d love to try your Lamb Tagine with Potatoes.

  10. Elizabeth O.

    I love veggies that are prepared this way! I’m sure it tastes amazing especially since it’s packed with all the yummy flavors! I’d love to give this recipe a try. My kids and I will go crazy over this one.

  11. Tina Gleisner

    Love tht you’re telling me up front how long prep will take … that is once I’ve assembled the right cooking stuff in my new kitchen. Great inspiration so I’ve stumbed for quick reference

  12. Anne Yedlin

    This looks delicious, thank you for sharing. I will be trying this out for my family very soon.

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