Easy chicken Tagine with preserved lemons

Easy Chicken Tagine With Preserved  Lemons (Serves 4)

Slow-cooked meat and vegetables are easier to digest, enabling you to absorb more nutrients, and leaving your digestive system with less work to do.


3 tbsp olive oil

1 large onion, diced

4 skinless and boneless chicken thighs (about 600g)

2 garlic cloves, finely chopped

4-5cm root ginger, peeled and diced

2 tsp ground cinnamon

2 tsp ground turmeric

2 tsp paprika

400ml chicken stock

1 large red pepper, deseeded and sliced

1 heaped tbsp Preserved Lemons, diced (see below), or ½ lemon (removed before serving)

80g dried apricots, halved

Generous handful of fresh coriander, chopped


Preheat the oven to 150c/130c fan/gas mark 2.

Heat the olive oil in a medium-sized casserole and saute the onion for 2-3 minutes.

Add the chicken pieces and brown them all over.

Stir in the garlic, ginger and spices and cook for a couple more minutes.

Pour over the stock, then add the pepper, Preserved Lemons and apricots.

Cover the casserole and place it in the oven for 1-1½ hours, making sure to stir it occasionally.

Stir the coriander into the chicken tagine just before serving.

Serve the tagine with 1 tbsp Greek-style yoghurt (add 75 cals) and 2 tbsp brown rice (add 100 cals) or 2 tbsp quinoa (add 120 cals).