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.
- Finely slice the onion and finely chop the garlic. Slice the preserved lemons into 4 pieces, trim the green beans and slice in half.
- 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.
- Meanwhile, boil a kettle. Dissolve the stock cube in a jug of 300ml boiling water.
- 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.
- 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.
- 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.
- To serve, spoon the chicken tagine into two warm bowls, alongside the cauli & flaked almond rice.