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).