This dish doesn’t have loads of ingredients but it’s fragrant, fresh and simply delicious. Be sure to improvise with your own spices such a...
This dish doesn’t have loads of ingredients but it’s fragrant, fresh and simply delicious. Be sure to improvise with your own spices such as saffron, ginger, paprika, cinnamon, cumin, cayenne, coriander and cardamom.
Serves: 4
4 cloves garlic, chopped
2 tsp turmeric or Moroccan spice mix
800g organic chicken thigh fillets, chopped
½ cup chicken stock or water
Handful caperberries
¼cup preserved lemon, chopped into small chunks
¾ cup Sicilian green olives
Celtic sea salt & black pepper, to taste
Cucumber, sliced,
Red onion, sliced
Mint leaves, picked
Squeeze lemon juice
Cooked brown rice or quinoa, to serve
Fry garlic and turmeric, stirring until fragrant.
Add chicken and cook on high heat for 5–10mins to brown.
Turn temperature down, add stock and simmer on low for 20 mins.
Add caperberries, preserved lemon, olives and season to taste. Cook for a further 10 mins on low.
Make salad in bowl and squeeze over lemon juice. Serve with cooked brown rice or quinoa.
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| Chicken Tagine |
Serves: 4
Chicken Tagine ingredients
2 tbsp olive oil4 cloves garlic, chopped
2 tsp turmeric or Moroccan spice mix
800g organic chicken thigh fillets, chopped
½ cup chicken stock or water
Handful caperberries
¼cup preserved lemon, chopped into small chunks
¾ cup Sicilian green olives
Celtic sea salt & black pepper, to taste
Salad
Tomato, choppedCucumber, sliced,
Red onion, sliced
Mint leaves, picked
Squeeze lemon juice
Cooked brown rice or quinoa, to serve
Chicken Tagine preparation
Warmolive oil in tagine over medium heat.Fry garlic and turmeric, stirring until fragrant.
Add chicken and cook on high heat for 5–10mins to brown.
Turn temperature down, add stock and simmer on low for 20 mins.
Add caperberries, preserved lemon, olives and season to taste. Cook for a further 10 mins on low.
Make salad in bowl and squeeze over lemon juice. Serve with cooked brown rice or quinoa.
