chicken tagine with carrots, parsnips and potatos

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.0
  • Total Fat: 3.0 g
  • Cholesterol: 45.6 mg
  • Sodium: 90.9 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 20.7 g

View full nutritional breakdown of chicken tagine with carrots, parsnips and potatos calories by ingredient
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Number of Servings: 6


    2 chicken breasts
    4 carrots
    2 parsnip
    1 diced onion
    350 g of potatos
    2 tsp oil
    1 cup fresh corriander
    1 cup fresh parsley
    spices: 1 tsp ginger powder, 1 tsp cumin powder, 1 tsp salt and pepper, pinch of saffron and orange food colourant


Cube the chicken breast and prepare all the vegetables keeping them cut farely large in size. In a pan or Tagine heat the oil and add the onions and stir for a minute. Then add the chicken, spices and the garlic and stir until all mixed well. Then add some water, the fresh corriander and parsley and cover and cook for 15 minutes. Add the vegetables, if using a traditional tagine clay pot the pile the vegetables on top in a nice pattern, cover and cook until all vegetables are cooked. Make sure theres always enough water in the pan .. Do not allow to dry out. Serve with cous cous, rice or bread!

Number of Servings: 6

Recipe submitted by SparkPeople user SAARAH786.

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