Moroccan tagines are so good for you. Slow cooked, hence easy to digest. Most of them contain garlic (antifungal properties), onions, turmeric and ginger (powerful anti-inflammatories). They are PALEO, DAIRY-FREE, GRAIN-FREE and GLUTEN-FREE. In Morocco, people have them with bread and I do have them either on their own, with my paleo bread, roasted sweet potatoes, konjac rice or a side salad/avocado. My children and friends absolutely love this with Persian rice, click here for the rice recipe.
This chicken tagine takes to make an hour including prep and cooking. It has a massive wow factor and is PACKED with flavours. My kids absolutely love it and it keeps so well for up to 3 days in the fridge. If you don’t like olives, skip them, they are optional.
Note that this delicious recipe is 100% compliant with the 6-week plan!
4 whole chicken legs or breasts
2 chopped onions
4 garlic cloves
A pinch of saffron pistils
1 teaspoon of turmeric
1 teaspoon of ground ginger
1/2 teaspoon ground pepper
1/2 teaspoon of sea salt
2 small preserved lemons cut in quarters
3 tablespoons of chopped parsley
3 tablespoons of chopped coriander
3 tablespoons of green olives
1/2 a small glass of water
Per serving (without the skin)
Fat 15.7 g
saturated 5.7 g
Carbohydrate 19.2 g
Sugars 11.5 g
Protein 38 g
Sweat the finely chopped onions and crushed garlic in a deep pan on medium heat. After 4 to 5 minutes, add the chicken pieces and brown them, turning them over.
After 5 minutes, add the turmeric, ground ginger, salt and pepper. Mix the saffron in half a glass of warm water, and pour in the pan.
Cut the preserved lemons in quarters and remove the flesh with a knife, saving the skin only. The flesh can be bitter, so I like to only use the skin.
Stir it all gently and add the chopped herbs as well as the preserved lemons.
Lower the heat, cover and cook for 40 minutes.
Finally, add the olives if you like (this step is optional) and cook for a further 10 min
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