Moroccan-Spiced Chicken with Carrots and Olives
Photo: Aya Brackett
PUBLISHED October 17, 2024
The name for this dish comes from the Moroccan cooking vessel used to make it, which allows steam to condense in the narrow top and trickle back down into the stew. It’s a genius design, but other vessels and techniques can work the same way. When you bake Moroccan-Spiced Chicken with Carrots, and Olives—and resist the urge to open the oven—the result is remarkably like what comes out of a tagine, with the added bonus of crisp chicken skin.
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