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.
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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.
Serving Suggestions
- This Moroccan chicken tagine is perfect on its own but you can easily serve it over couscous rice or quinoa, or cauliflower rice for a low-carb/paleo version. You can also make a side of simple flatbreads. (try my garlic naan bread here).
- Try it with a side of my Moroccan beet and carrot salad or the spiced cauliflower and raisin salad.
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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 be served on its own or with a side of rice, couscous, quinoa, or cauliflower rice.
Ingredients
For chicken marinade
- 6 chicken drumsticks
- 1 teaspoon sea salt
- 1 teaspoon turmeric powder
- 2 garlic cloves finely grated or chopped
- Juice of ½ lemon
- A pinch of black pepper
- 2-3 teaspoons ghee/butter or olive oil for frying
For Tagine
- 2 tablespoons olive oil
- 1 medium onion sliced
- 1 teaspoon turmeric
- 1 teaspoon 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 tablespoons 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 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
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I just made this this evening and it was absolutely delicious! Thank you.
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!!!
Absolutely delish, will definitely make it again, now to eat my cherry ripe chocolate truffles for dessert.