Diet: Dairy Free, Gluten Free, Paleo, Soy Free
Serves: 6
Preparation Time: 5 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes

Description

Craving something warm and substantial for dinner? This Moroccan chicken tajine is sure to hit the spot.

I made this dish for a dinner party because I knew it was something that was full of goodness but also packed with flavour. It contains warming spices such as cumin and cinnamon, two commonly used spices in Moroccan cuisine.

As always I’ve listed some of the beneficial health goodies that this dish provides below!

• Protein – I’ve chosen chicken as my source of protein for this dish. I always try to buy organic chicken to ensure that the dish is devoid of any antibiotics, hormones or chemicals.
• Low in sugar – the natural sugars found in the vegetables and apricots make this dish very low in carbohydrates, which is great for anybody on a low carb diet or those wanting to reduce their carbohydrate consumption.
• Great for the gut – olives contain polyphenols, which are known for boosting our gut bacteria. Bone broth gains you the added benefit of l-glutamine, an amino acid that has been shown to maintain intestinal barrier integrity (this is beneficial if you have a leaky gut, also known as intestinal permeability).
• Low in fat – whilst fat is never something to fear, if you are trying to lower your intake of fat then this dish is a fantastic choice, boasting a very low fat content.
• High in vitamin C – red bell peppers, lemons, cauliflower and spinach are all very high sources of vitamin C, which is a fantastic nutrient for boosting the immune system.
• High in fibre – this is such a high fibre dish, which contributes to bowel motility and optimal digestive health.

I really would love to know your thoughts on this recipe. Please let me know in the comments below!

Ingredients

• 2 tbsp coconut oil
• A large handful of flaked almonds
• 3 red onions, finely sliced
• 4 garlic cloves, diced
• 1/2 tbsp fresh grated ginger
• 2 tsp ground cumin
• 1.5 tsp ground cinnamon
• 1 tsp smoked sweet paprika
• 6 chicken thighs (skin on)
• 2 large bell peppers, sliced into thin strips
• A large handful of spinach
• 1.5 lemons, cut into slices
• 200g green olives, pitted
• 500ml chicken stock or bone broth
• 7 dried apricots, finely chopped
• 200g green beans, chopped in half
• A handful of fresh coriander and parsley
• Himalayan salt and black pepper

Cauliflower Rice:

• 2 cauliflowers (for the cauliflower rice, to serve)
• 1 tsp coconut oil
• 1 tsp turmeric powder

Method

The Tajine:

1. In a dry pan, toast the flaked almonds, taking care not to burn them on each side. Once toasted, set aside to cool.
2. Heat 1 tbsp coconut oil in a separate pan and then sweat the onions for 5 minutes. Add in the garlic, ginger and spices and continue to cook for 3 more minutes.
3. In the same pan, heat some more coconut oil on a medium-high heat and add the chicken thighs. Fry for 10-15 minutes. Keep turning them with some tongs to cook until brown on both sides.
4. Add in the red pepper slices, lemon slices, olives, chicken stock (or bone broth), apricots, green beans and spinach. Place a lid on top and simmer for about 30-40 minutes until the chicken is fully cooked through.
5. Once the sauce is at a nice consistency, remove from the heat and season to taste. Serve with the cauliflower rice and top the with the flaked almonds, parsley and coriander.

For the Cauliflower Rice:

1. Chop both cauliflowers into fine pieces, ready to place into a food processor.
2. Take a few handfuls of the chopped cauliflower and add it into the food processor (be mindful not to add too much at once as the blender may have a hard time breaking it all down). Blitz into a rice-like consistency.
3. Heat the coconut oil in a pan and once heated, add the cauliflower rice. Stir in the turmeric powder (it gives the rice a beautiful touch of colour).

I’m positive you’ll love this flavoursome dish!