I fell in love with roasted carrots when I tasted this. I do think it's MUCH better with bone-in chicken thighs with the skin, but can be modified to suit your taste very successfully. I do not have a tagine, but use a stone casserole dish instead.
This recipe works well for a large dinner, but is even better when reheated for lunch the next day. And the day after that. If you don't feel like peeling shrimp (I usually don't), buy the shelled ones and ask for some shells at the counter. There are a few steps here, but the techniques are simple and worth the time.