Chicken Tagine With Artichokes, Carrots & Parsnips

This gorgeous Moroccan-inspired chicken tagine (or tajine) with artichokes and parsnips is a delicious, healthy and budget-friendly dinner. It’s gluten-free, paleo and Whole30-friendly and can be served on its own or with a side of rice, couscous, quinoa or cauliflower rice.


Moroccan Chicken Tagine With Artichokes, Carrots & Parsnips

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Cook’s Notes

  • I made this tagine with chicken drumsticks but you can use other chicken parts like wings and thighs, which are also affordable.
  • I used an actual tagine dish to cook this stew-like recipe, but any deep pan with a lead will do just fine.
  • Parsnips and carrots can be replaced with sweet potatoes, green beans, cauliflower, broccoli or whatever else is in season in your area. Eating seasonally is one way to cut down the cost of your groceries.
making the chicken drumstick tagine

Serving Suggestions

chicken tagine with artichokes and parsnips

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chicken tagine with artichokes and parsnips

Chicken Tagine With Artichokes & Parsnips

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Irena Macri
Servings: 3 servings
Course: Main, Dinner Main
Cuisine: Moroccan
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Calories: 482kcal
This gorgeous Moroccan inspired chicken tagine (or tajine) with aritchokes and parsnips is a delicious, healthy and budget-friendly dinner. It’s gluten-free, paleo and Whole30-friendly and be served on its own or with a side of rice, couscous, quinoa or cauliflower rice.

Ingredients 

For chicken marinade

  • 6 chicken drumsticks
  • 1 tsp sea salt
  • 1 tsp turmeric powder
  • 2 garlic cloves finely grated or chopped
  • Juice of 1/2 lemon
  • A pinch of black pepper
  • 2-3 tsp ghee/butter or olive oil for frying

For Tagine

  • 2 tbs olive oil
  • 1 medium onion sliced
  • 1 tsp turmeric
  • 1 tsp ground coriander seeds
  • 2 garlic cloves sliced
  • 2 cups reduced salt chicken stock
  • 1 large parsnip peeled and cut into thick strips
  • 1 large carrot peeled and cut into thick strips
  • 2 tbsp dried black currants or raisins
  • 1 jar or can of artichoke hearts rinsed
  • 5 cherry tomatoes halved
  • A pinch of chili flakes or small red chill chopped
  • A pinch of black pepper
  • Fresh cilantro/coriander for garnish

Instructions

  • Coat chicken in salt, turmeric, garlic, lemon juice, black pepper and olive oil. Marinate for 5-10 minutes.
  • Heat 2 teaspoons of ghee/butter or olive oil in a frying pan or directly in the tagine dish over high heat. Fry chicken drumsticks for 3.5 minutes on each side.  Remove to a plate.
  • Add onion and sauté for 2 minutes. Add turmeric, coriander seeds powder and sliced garlic. Sauté for another minute letting the spices to toast and release their aromas. Add chicken stock and combine.
  • Add parsnip, carrots and dried black currants, layer chicken drumsticks on top (see pic above). Cook with the lid on for 5-6 minutes. Turn chicken over and cook for another 5 minutes. Mix in with the parsnip and carrots, letting drumsticks sink to the bottom. Add cherry tomatoes and artichoke hearts on top. Cover with a lid and cook for a further 10 minutes on medium/low heat.
  • Take the lead off, remove chicken and bring the sauce with vegetable to boil. Let it bubble for a few minutes, stirring occasionally. This will thicken the sauce. Turn the heat down and add chicken drumsticks back in. Stir and turn the heat off. Sprinkle with fresh of cilantro/coriander, a squeeze of lemon and a little sprinkle of sea salt, chili flakes and/or black pepper

Nutrition

Calories: 482kcal | Carbohydrates: 28g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 1031mg | Potassium: 989mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3689IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 3mg
Keywords: Chicken Drumsticks, Chicken Stew, Chicken tagine, Moroccan tagine
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

3 Comments
  1. WOW this was Amazing!!! Granted, the other half is a meat and three veg, so he ate the carrots and chicken…. But definitely making it again! More tasty left over veg for me YUM!!!

  2. Absolutely delish, will definitely make it again, now to eat my cherry ripe chocolate truffles for dessert.

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