Chicken and Carrot Tagine

Chicken and Carrot Tagine
  • Prep Time: 15
  • Total Time: 60
  • Servings: 4

Recipe Tags

About this Recipe

Chicken legs simmered to perfection in a flavourful stew makes this a dish the entire family will love.


1 Pkg (4 pieces) Maple Leaf Prime Naturally® Chicken Leg Quarters
2 tbsp (30 mL) Olive oil
1 Onion, chopped
2 Cloves garlic, minced
1 tbsp (15 mL) Paprika
2 tsp (10 mL) Ground cumin
2 tsp (10 mL) Ginger
1 tsp (5 mL) Cinnamon
Pinch of saffron (optional)
1 (14 oz/398 mL) Can diced tomatoes
1 cup (250 mL) Chicken broth
6 Carrots, peeled and cut into 1” (2.5 cm) rounds
.5 cup (125 mL) Golden raisins
.5 cup (125 mL) Black olives
.5 cup (125 mL) Frozen peas
2 tbsp (30 mL) Lemon juice


SPLIT the chicken legs between the thigh and drumstick. Season with salt and pepper. Heat olive oil in a large heavy bottom pan or a stovetop tagine. Add chicken, working in batches and cook 1-2 minutes per side or until golden brown. Remove from pan and set aside.

ADD onion to the same pan and cook for 2-3 minutes or until softened. Stir in garlic and spices. Cook for 1 minute longer and continue to stir. Add tomatoes and broth. Return chicken to the pan and bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes. Add carrots, raisins and olives to the pan and continue to simmer for 10-15 minutes or until carrots are tender and chicken has cooked through and reached an internal temperature of 185°F (85°C). Stir in peas and lemon juice. Continue to cook until peas are tender. Season with salt and pepper. Garnish with chopped parsley.


Serve with couscous.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (4)

Show More Comments

No Comments yet