Moroccan Chicken Tagine



  • 2 tbsp. coconut oil, melted
  • 400g chicken (thigh, legs or breast), diced
  • 2.5cm knuckle of ginger, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • Small handful of mint leaves
  • Small handful of coriander leaves
  • 1 chilli, finely diced
  • 1 large red onion, sliced
  • 2 cloves of garlic, roughly chopped
  • 1 green pepper, thickly diced
  • 1 sweet potato, peeled and cut into chunks
  • 1 carrot, diced
  • 60g green beans
  • 1 400g tin of chickpeas, drained
  • 1 400g tin of chopped tomatoes,
  • 300ml chicken or bone stock

Chop the chicken into chunks. Place in a bowl. In a food processor add 2 tbsp. of melted coconut oil, the spices, chilli, half the chopped herbs and the tomatoes. Whizz to form a marinade. Pour this onto the chicken and cover with clingfilm.
Leave to marinate overnight or for at least 2 hours. When you are ready to cook, bring it back up to room temperature for at least 1 hour.
Place a little olive oil in your sauté pan on a medium heat. Add the onion, garlic and pepper and cook for 3-5 minutes before adding the chicken, holding back most of the marinade until you add the remaining ingredients. Cook for 5 minutes before adding all the other ingredients, including the marinade. Simmer gently for 5 minutes before adding the remaining herbs. Cook on a low heat, simmering very gently, for 20 minutes. Serve with couscous, quinoa or, for low carb, opt for cauliflower rice.


en-AU | 25/05/2019 10:04:27 PM | NAMP2HLASPX01