Easy Baked Moroccan Chicken Recipe with Carrots (2024)

(updated March 11, 2017) // by Phoebe Lapine // 22 comments

4 from 1 vote

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Today I turn the big 3-0, which is equal parts exciting and terrifying. Though I don’t expect a Jessie Spano-style birthday meltdown, I still feel the impending doom of closing one door—in this case, a decade—and starting the next chapter. But the other half of me feels incredibly relieved to say peace out to my twenties.

I’ve never been the type of person with a timeline. I’m still not sure what the universe has in store for me re: marriage, kids, job security, or real estate, and I definitely didn’t feel that those milestones of adulthood needed to happen by the age of 30. Though I did expect to own a dining room table by now…

But while my twenties weren’t a panicked race against the clock, there were definitely plenty of moments (or, let’s be honest, months) when I couldn’t wait for them to be over. I didn’t need to feel that my life was settled in the traditional sense—by way of a husband or a mortgage—but I often wished that I could emerge from the dark tunnel of uncertainly. That the gnawing sense of unknowing would evaporate like the morning mist and I would wake up at 30 having my sh*t together.

If the bad metaphor I just wrote is any indication, today was not that morning. The clarity and the mastery I envisioned for myself still leave me wanting, as I’m sure my projections of the future always will. But I’ve had plenty of time to pause and reflect this year as I churn through the 300 pages of my memoir. And I will say that I’m definitely starting this next decade with a much better handle on what I want my life to feel like, even if I can’t completely let go of the anxiety of not knowing what that will look like on paper.

My astrologer (yes, don’t judge me) has been a huge helping hand through the fog. In the language of the stars, the turbulence of your mid-twenties is due to the energy of Saturn going over all the planets in your chart, until it reaches the spot in the sky where it was when you were born. As that foxy sage Susan Miller describes it: “Saturn, the Great Teacher planet, brings maturity and teaches us the value of patience and sacrifice.” It forces us to deal with reality, decide what’s truly important to us, and shed the dead weight. This period of “Saturn Return” is the emotional equivalent of puberty. It catalyzes and requires us to accept unsettling change, initiating us into a whole new world of grown up problems as a result.

Saturn Return is often a solitary time. You have the feeling of being alone in the desert with your thoughts. Which can be maddening. Like pigeon pose in yoga, it’s best to just breathe through the pain and try not to fixate on it. At least, that’s what I’ve been telling myself this year through all the bouts of writing-related self-doubt and flagellation. It’s my strong belief that Saturn hits you doubly hard when you go to work every day by yourself and analyze your crazy thoughts for a living. (Don’t mind this post, just another day at the office!).

So as part of my ascent from quarter-life, I am equally happy to bid Saturn farewell until the next return 29 years from now. Let’s just hope I learned my lessons this time around so I don’t become the proud owner of a midlife crisis convertible in later years.

In the meantime, I hope you know how grateful I am for the huge part you’ve played in my last decade. I might still be lacking the mastery I envisioned for myself, but all your comments, feedback and support have kept me going on this wacky food path when the way was even less clear and more scary than it is right now. I can’t thank you enough.

Oh, and this Moroccan chicken recipe! Consider it a small token of my gratitude, or just what I would love to have a candle put in tonight if my parents weren’t already sourcing me a slice of gluten-free cake. It’s an easy hands-off version of a tagine – this classic Moroccan stew. You literally just throw all the ingredients in a pan and let it bake for an hour. Just the kind of painless weeknight meal this creaky 30-something needs in her life right about now.

I developed the recipe for my Mind Body Green cooking e-course which launches TOMORROW. As a birthday gift, I hope you’ll all check it out. It’s definitely an accomplishment that makes me feel worthy of 30.

Wishing you lots of deliciousness on your next milestone, and many happy returns,


p.s. oh and my birthday gift this year from my parents was a new camera, which in turn will be a big gift to you all. I finally after 6 years of blogging have upgraded from my Canon Rebel SLR to a D5. Please be patient as I learn how to use it, but I can already see a difference in these chicken photos!!

Baked Moroccan Chicken Thighs with Carrots

Easy Baked Moroccan Chicken Recipe with Carrots (10)

4 from 1 vote

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This baked Moroccan chicken thigh recipe could not be easier. It's a hands off version of a tagine - the classic Moroccan stew. You can swap any veggies for the carrots - sweet potatoes or butternut squash would taste great with the spiced marinade.

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Phoebe Lapine


  • 1 pound boneless skinless chicken thighs
  • One 15-ounce can chickpeas rinsed and drained (or 2 cups cooked)
  • 6 medium carrots about ¾ pound, peeled and cut into 2-inch pieces
  • 2 shallots roughly chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • ¼ cup lemon juice
  • ¼ cup olive oil


  • Preheat the oven to 400 degrees F.

  • In a 9 x 13 baking dish or casserole pan, combine all the ingredients until the chicken and carrots are well-coated in the oil and spice mixture.

  • Roast in the oven until the chicken is fork-tender and the carrots are caramelized, about 1 hour.

  • Serve over quinoa and garnish with cilantro, parsley, or mint and lemon wedges.


Serving: 4g

Easy Baked Moroccan Chicken Recipe with Carrots (11)If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

Easy Baked Moroccan Chicken Recipe with Carrots (2024)


What goes in moroccan chicken? ›

  1. 4 boneless, skinless chicken breasts.
  2. 3 tbsp olive oil.
  3. 2 onions, 1 roughly chopped, 1 sliced.
  4. 100g tomatoes.
  5. 100g ginger, roughly chopped.
  6. 3 garlic cloves.
  7. 1 tsp turmeric.
  8. 1 tbsp each ground cumin, coriander and cinnamon.

How to make chick in the oven? ›

  1. Trim and salt the chicken: Trim the chicken pieces of excess fat. ...
  2. Preheat the oven to 400°F (205°C).
  3. Prep the chicken: Pat the chicken pieces dry with a paper towel. ...
  4. Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). ...
  5. Let the chicken rest: ...
  6. Make the gravy: ...
  7. Serve:

What are the 4 basic spices used in Moroccan Cuisine? ›

The four most basic spices used in Moroccan cooking are cumin, black pepper, ginger and turmeric. Other common spices found in many dishes are saffron, paprika, cayenne, chilli (harissa), cinnamon, and sometimes white pepper.

What is Morocco's most famous dish? ›

The Mechoui is one of the most famous dishes of the Moroccan Cuisine and can simply be described as a Moroccan well-spiced and roasted lamb. To prepare the meachoui, the tender, meat of the whole lamb is roasted in dip pits.

Why do you put water in the oven when baking chicken? ›

In humid cooking, we intentionally add water vapor to the oven, preventing rapid drying, and slowing the cooking process. The set-up is simple, but critical to get right. Simply placing a tiny bowl of water in the back of a conventional oven is insufficient to make a difference.

Do I cover chicken when baking? ›

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

How long to bake chicken in the oven on 350? ›

The right temperature and time
Type of chickenWeightRoasting: 350°F (177˚C)
breast halves, bone-in6 to 8 oz.30 to 40 minutes
breast halves, boneless4 oz.20 to 30 minutes
legs or thighs4 to 8 oz.40 to 50 minutes
drumsticks4 oz.35 to 45 minutes
1 more row

What ingredients are used in Moroccan cooking? ›

Heat and sweetness are also important players in Moroccan cooking, with ingredients like dried apricots, honey, and date molasses playing off the ever-present chili-tomato condiment harissa. Briny things, like preserved lemons and olives, perk up dishes, as do lots of fresh herbs, such as cilantro and mint.

What does Moroccan cuisine consist of? ›

The Moroccan diet is heavily grain-based, focusing on the wheat found in couscous, breads, and pastries. The main protein sources are lentils, chickpeas, and fava beans. Moroccans also frequently eat beef and veal, as well as poultry in the form of chicken and pigeon, and fish in coastal regions.

What is the main ingredient in Morocco national dish? ›

Couscous is considered Morocco's national dish

Couscous is the go-to national dish of Morocco and the country's citizens are very particular about its preparation. Steamed above a pot of boiling vegetables, the dish is fluffed by hand for an hour or more to make sure the end result is up to scratch.

What is a traditional Moroccan dish? ›


One of the foremost popular Moroccan dishes is couscous. Traditionally, it's made from wheat pasta, which is rolled and sliced by hand. It's steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid.

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