This super healthy, Paleo one pot wonder is cooked in a traditional Moroccan tagine. Tagine cooking creates the most gorgeously succulent and juicy chicken that you could ever imagine. I have to warn you though that if you haven’t cooked with a tagine before you most definitely will not be able to stop once you do.
A beautifully presented dish fit for the whole family. With superbly succulent chicken, the sweetness of sticky medjool dates, and aroma of marvelous Moroccan spices, it truly is a match made in heaven.
Tagine cooking has to be one of the simplest, cleanest, and efficient forms of cooking that I have ever experienced. Not to mention the tastiest. You throw everything into the one pot and the conical shape of the tagine lid helps to steam the dish whilst condensing moisture at the top of the cone and returning it back into the dish making it super moist.
If you don’t own a tagine don’t worry you can still use a lidded heavy-bottomed pan, slow-cooker or even pressure cooking to make this dish, but it won’t be as tasty.
This dish is packed full of aromatic cinnamon, cumin and clove, the sweetness of medjool dates and plump sultanas, the saltiness of Spanish black olives, the tang and bitterness of lemons, and the freshness of mint and parsley. My Paleo Moroccan Chicken, Date, and Lemon Tagine will have you coming back not only for second helpings… but thirds (and maybe even more).
- 6 tbsp extra virgin olive oil
- 1 white onion (diced)
- 2 garlic cloves (minced)
- 2.5 tbsp ground cinnamon
- 2 tbsp ground cumin
- ½ tbsp ground coriander
- 1 tsp ground ginger
- ½ tsp Himalayan pink salt
- ¼ tsp ground cloves
- Dash ground allspice/nutmeg
- 500g chicken breast (cubed)
- ½ aubergine (cubed)
- 1 courgette (cubed)
- ½ unwaxed lemon (thinly sliced)
- 5 medjool dates (pitted and diced)
- ⅛ cup sultanas
- 150ml water
- 200g Spanish black olives (or olives of choice)
- 4 tbsp chopped fresh mint
- 3 tbsp chopped fresh parsley
- Heat your tagine (or heavy bottomed pan) over the stove on a low heat. Add your extra virgin olive oil, diced onions, minced garlic, spices and Himalyan pink salt. Fry until the onions are slightly softened and the spices release their aroma.
- Add your cubed chicken breast and stir. Be sure to rotate the meat frequently to 'seal' the outside of the meat. This will take about 2-3 minutes.
- Once the meat has sealed add your cubed aubergine and courgette, stir, and cook for a further 3 minutes.
- Add your sliced lemon, medjool dates, sultanas and stir. Pour your water over the top and cover with your tagine (or pan) lid. Simmer gently for 15 minutes stirring occasionally.
- Add your black olives, cover, and simmer for another 10-15 minutes until the chicken is tender and the vegetables have absorbed an abundance of flavour.
- Sprinkle over your chopped fresh mint and parsley and serve.