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. It has a massive wow-factor and is PACKED with flavors. If you don’t like olives, skip them, they are optional. Note that this delicious recipe is 100% compliant with the 6-week reset!
- 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/ 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
- 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.
- It’s ready!
It keeps so well for up to 3 days in the fridge.