This is a print preview of "Tagine of Chicken with Turnips" recipe.

Tagine of Chicken with Turnips Recipe
by John Spottiswood

Tagine of Chicken with Turnips

This is a wonderful recipe we made for a large group last night. I doubled the recipe below...but provide this as guidance for a normal night's meal. Every single guest had a second helping, so I know they liked it! Pretty easy to make too.

Rating: 4.2/5
Avg. 4.2/5 6 votes
Prep time: Morocco Moroccan
Cook time: Servings: 4

Wine and Drink Pairings: Syrah, cabernet franc & merlot, vermentino di gallura docg


  • 2 1/2 pounds chicken thighs, skin removed
  • Salt & freshly ground pepper
  • 2 cups couscous
  • 2 1/2 cups chicken stock
  • 1 tbsp Olive oil
  • For the Stock:
  • 14 oz can chick peas (garbanzo beans)
  • 1/8 cup olive oil
  • 2 medium onions peeled and quartered
  • 2 thyme sprigs, or 1/2 tsp dried thyme
  • 3 large garlic cloves peeled
  • 4 small turnips peeled and cut in half (can substitute other root vegetables or potatoes, but turnips are delicious)
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 1 tsp ground cinnamon
  • 1 tsp sugar
  • 1 tsp salt
  • 1 pinch powdered saffron
  • 2 tbsp tomato paste
  • 1 green pepper cut into lengthwise strips
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped flat leaf parsley (or an extra 1/2 cup cilantro)
  • For the sauce (optional):
  • 2 tsp tomato paste
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/4 tsp ground ginger


  1. Season the chicken with salt and pepper. Drain the chickpeas and rinse then, and put the chicken, chick peas, and all stock ingredients except the bell pepper and fresh cilantro/parsley into a large pot. Add 2 1/2 pints of water and bring to a boil. Reduce heat, cover, and simmer for 60 minutes.
  2. Add the bell pepper and chopped herbs and simmer for another 30 minutes.
  3. At this point, I added about 2 tablespoons of roux to thicken the sauce. (Mix 1 tbsp of butter and 2 tbsp of all purpose flour and stir into the tagine until dissolved).
  4. While stew is finishing, bring two 1/2 cups of chicken stock to a boil in a saucepan. Remove from heat. Add 1 Tbsp olive oil and two cups of cous cous. Stir with a fork and cover. Let sit for 5 minutes. Then remove lid and fluff cous cous with a fork.
  5. Mix the sauce ingredients with about 1 1/4 cups of the stock from the chicken.
  6. Serve the chicken and vegetables on a bed of cous cous with the sauce on the side to be added as desired.