Chicken Tagine

About

This keto chicken stew is inspired by a classic Moroccan tagine. Rich with aromatic spices, the stew can be enjoyed on its own as a light lunch, or accompanied by some cauliflower rice for a filling dinner.

The recipe calls for ras el hanout seasoning, however if you are unable to obtain this, this can be replaced by a teaspoon of any Moroccan spice mix. Where the recipe utilizes a shop bought stock, this could be subbed for a home made bone broth.

Ingredients

4 large thigh (yield after cooking, bone and skin removed) skinless chicken thigh
6 almond almonds
3 tablespoon cilantro
2 ½ cup chicken stock pot by knorr
2 tablespoon olive oil
2 tablespoon tomato puree
2 lemon preserved lemons by simon johnson
1 medium (2-1/2 in. dia) onions
1 medium tomatoes
1 clove garlic
1 teaspoon spices coriander leaf dried cilantro chinese parsley
0.08 ounce ras el hanout seasoning by tesco
¾ cup, whole green olives
½ teaspoon ground cumin by tone's
½ teaspoon ground ginger by adams
½ teaspoon ground cinnamon by tone's
¼ teaspoon turmeric
0.2 teaspoon black pepper
0.2 teaspoon salt

Instructions

Heat one tablespoon of olive oil in a large casserole dish over a medium heat.
Add the chicken thighs to the pan and brown on all sides – you may need to do this in batches. Remove from the pan and set aside.
Add the remaining olive oil to the pan. Finely dice the onions and add to the pan, frying gently until tender – about 3-4 minutes. Mince the garlic and add to the pan to soften.
Add all the ground spices to the pan and stir into the onion and garlic mixture. Season with salt and pepper
Dice the tomato and add to the pan along with the tomato puree. Stir well to combine, cooking gently for a minute or so.
Add the stock to pan along with the browned chicken pieces. Halve the preserved lemons then add them to the pan. Bring the stew to a boil. Reduce to a simmer, cover and cook for 30 minutes.
Remove the lid from the pan and add the pitted olives. Cook for a further 10-15 minutes uncovered until the vegetables are tender and the chicken is cooked through.
Finely chop the almonds and cilantro and scatter over each dish to serve.