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.