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Chicken Tajine

Chicken Tajine

So I’m in the Moroccan-fever I guess. I continue on with “tajine”. This “tajine” it’s not the conventional type. I went to the market while fasting, and everything seemed soooo yummy…. So I bought all the vegetables that spoke to me at the moment, including the purple cauliflower, which I love. During the fasting period, I crave a lot of sweets and especially in the savory dishes.

This is one of the sweetest savory dishes I’ve cooked lately.

This recipe yields 6 portions.


3 cups of cauliflower

2 medium carrots (peeled and chopped)

2 medium zucchini (chopped)

2 medium yellow squash (chopped)

2 medium turnips (peeled and chopped)

6 grilled chicken breast

2 cups of pre-cooked couscous

4 cups of chicken broth


1. In a tajine (or Dutch oven pan) put to boil 2 cups of the chicken broth. Add carrots and let it simmer for 5 minutes, the add the turnips, let it simmer for 5 minutes, then add cauliflower let it simmer for 5 minutes, turn heat of and add zucchini and squash, cover and keep warm.

2. In another pan, boil the other 2 cups of chicken broth and pour over the couscous and cover for 10 minutes, fluff couscous with a fork.

3. Drain vegetables from broth, but do not discard.

4. In a plate make a bed of couscous, add vegetables and chicken keep the broth warm and serve in bowl.


1. Tajine is the Moroccan clay pot that looks like a dome. If you get your hands on one, treasure it! I have my as a hand-me-down, and I don't dare to put it on the heat, however I use it for serving food in it.



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