Chicken Tagine Recipe

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    I want to share with you one of my favorite recipes – Jamie Oliver’s chicken tagine.


    One whole chicken, segmented
    Ghee (for frying)
    1 fennel bulb, sliced
    1 onion, peeled and chopped
    2 small carrots, roughly chopped
    Small bunch of coriander
    2 garlic cloves, crushed
    1/2 preserved lemon, skin only, finely chopped
    Handful of black olives, pitted
    Pinch of saffron
    2 cups chicken stock/broth

    1 teaspoon ground coriander
    1 teaspoon ground cumin
    1 teaspoon ground ginger
    2 tablespoons olive oil
    Salt and pepper to taste


    1. Mix the spices and olive oil together in a small bowl
      Spice Rub
    2. Place chicken pieces in a large bowl, pour spice mix over the chicken.
    3. Massage spice rub into the chicken, cover, and keep in fridge for 3-4 hours, or overnight.
      Chicken in a bowl
    4. When ready to cook, heat the ghee in a tagine, or large pan, and fry chicken pieces, skin side down first, for a couple of minutes each side. Remove chicken from pan and set aside.
      Ghee in Tagine
    5. Add a little more ghee to the pan, and fry your fennel, onions and carrots for a couple of minutes.
      Fennel, onions, and carrots
    6. Add the crushed garlic, preserved lemon, olives and saffron.
    7. Add the chicken pieces, and pour in the stock. Give it all a gentle stir and cover with a lid.
    8. Simmer on a low heat for an hour, or until the chicken starts to come away from the bone. Check on it halfway through and add more stock or water if it looks a bit dry.
    9. When everything is cooked, let it simmer away for about 10mins with the lid off, to thicken.
      Primal Chicken Tagine Served With Colander Leaves
    10. Serve with coriander leaves and cauliflower rice. Enjoy!

    I hope that you will enjoy it!

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