Chicken and Baby Turnip Tagine from Lover of Creating Flavours
Serves 8
Anita-Clare Field will be demonstrating this recipe on her Heaven Preserve Us stall on Saturday 21 March at the market. Turnips are in season now - find them on Wild Country Organics or Brockman's. There will be a vegetarian version available to taste on the day too! We have listed which of our market stalls stock the ingredients.
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Prep Time
10 min
Cook Time
1 hr 50 min
Prep Time
10 min
Cook Time
1 hr 50 min
  1. 1 large onion finely sliced - Brockmans or Wild Country Organics
  2. 2 tbsp olive oil - The Grain Grocer
  3. 1 tsp coriander seeds - The Grain Grocer
  4. 1 tsp freshly grated ginger - Brockmans
  5. 1 tsp toasted cumin seeds, ground - The Grain Grocer
  6. A large pinch of saffron - The Grain Grocer
  7. 1 preserved lemon, finely sliced
  8. A handful of large pitted green olives - The Grain Grocer
  9. 8 chicken thighs - Jacob's Ladder Farm
  10. 1/2 litre of good chicken stock
  11. A large pinch of Ras El Hanout
  12. 10 baby turnips cut in half - Brockmans
  13. A handful of chopped coriander
  14. A handful of chopped parsley - Wild Country Organic
  1. Preheat the oven to 180c/gas mark 4. In a large flame proof casserole heat the oil and sauté the onions.
  2. Add the spices and continue sauté the onions for a further 5 minutes. Add the preserved lemons, olives and chicken and stir, browning the chicken.
  3. Add the chicken stock and bake in the oven covered for 35 minutes. Turn the chicken over and add a large pinch of Ras El Hanout and the turnips and return to the oven without the lid and bake for a further 50 minutes until the turnips are softened and the chicken is cooked.
  4. Served with boiled rice.
Check out Anita-Clare & Caroline's other projects
  1. Lover of Creating Flavours -
  2. Heaven Preserve Us -
  3. La Petite Bouchée -
  4. A Postcard From France -
Crystal Palace Food Market