A delicious chicken thigh tagine spiced with Moroccan ras el hanout and infused with tangy preserved lemons. Served with a toasted almond cauli rice.

Serves: 2 | Cook Time: 30 mins | Calories: 458 | Type: Gluten-Free | Macros P: 39g / C: 15g / F: 28g


  • 2 x 150g free-range chicken thighs (skinless & boneless)
  • 200g cauli rice
  • 40g preserved lemons
  • 60g black olives
  • 1 onion
  • 2 garlic cloves
  • 80g green beans
  • 1/2 chicken stock cube (celery)
  • 1 tbsp ras el hanout (celery)
  • 20g flaked almonds (nuts)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Finely slice the onion and finely chop the garlic. Slice the preserved lemons into 4 pieces, trim the green beans and slice in half.
  2. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the onion and garlic for 2 mins. Season the chicken thighs with black pepper and add to the pan with the onions, fry for 5 mins each side.
  3. Meanwhile, boil a kettle. Dissolve the stock cube in a jug of 300ml boiling water.
  4. Add the ras el hanout to the pan, then the stock, preserved lemons and black olives and simmer with a lid on for a further 10 mins, then add the green beans and simmer with the lid off for 5 mins or until the chicken is cooked through and the green beans are tender.
  5. Meanwhile, heat a dry frying pan on a medium-high heat and toast the flaked almonds for 3 mins until turning golden brown. Remove from the pan.
  6. Heat the same frying pan with 1/2 tbsp oil, add the cauli rice and 1 tbsp cold water and cook for 5 mins. Season with sea salt and black pepper, remove from the heat and stir in the toasted flaked almonds.
  7. To serve, spoon the chicken tagine into two warm bowls, alongside the cauli & flaked almond rice.