Vegetable Chicken Tajine Recipe

This Vegetable Chicken Tajine stars two humble roots: Carrots and Turnips

When combined, carrots and turnips make a wonderful pairing, the robust turnip playing off the carrot’s natural sweetness. This contrast is further underscored by the contrasting warm-sharp seasonings.

This vegetable chicken tajine is a great Sephardi Favorite, like Jewish soul food.

Like all tajines, and like all stovetop preparations, which comprises the great majority of Moroccan dishes, it is a model of simplicity.

I used boneless chicken thighs I just received from Grow and Behold, and wanted to showcase them, but of course no problem using chicken thighs with bone-in and skin on.


8 small turnips, cut into inch-dice

8 long thin carrots, sliced one inch thick

2 teaspoons turmeric

1 tablespoon ground cinnamon

2 tablespoons paprika

2 good pinched red pepper flakes

1/4 cup olive oil (skip if you are using bone in skin on chicken thighs)

2 cups water

A dozen boneless chicken thighs (or a dozen bone-in skin-on chicken thighs)



Place all but last ingredient in a heavy wide bottom pot, and stir to combine. Fold the thighs to look like little rolls, and place them on top of the mixture. Bring to a boil. Lower the flame to medium, and cook covered about 30 minutes ( a little longer if you used bone in chicken)

Transfer the chicken and vegetables to a platter with a slotted spoon. Check the liquid in the pot. If it is too thin, reduce it on a high flame, watching it carefully, until it forms a nice thick sauce. Pour the sauce over the chicken and vegetables. Serve hot. Makes eight servings.

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