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Lemon & Chicken Tagine

When it comes to cooking I am all about super tasty, paleo friendly food without the super fuss. I ain’t got time to be screwing around in the kitchen for hours and I bet you don’t either. That is why I love this dish. You don’t have to make cauliflower couscous if you don’t have the time, just serve it with greens or mashed cauliflower. If you don’t have one of the spices just leave it out. No dates, don’t even worry. If you need to serve 4 people just double that shit. If you don’t have a fancy schmancy tagine dish just use a heavy based casserole dish or a pot with a lid. Work with what you have. Cooking shouldn’t be stressful or overly time consuming.

Serves 2

2 cloves of garlic, crushed
1 tablespoon of lemon zest
Juice of 1 lemon
2 tablespoons of melted coconut oil
1 tablespoon of raw honey
1 star anise
½ teaspoon of cinnamon
½ teaspoon of allspice
½ teaspoon of turmeric
½ teaspoon of ginger powder
¼ teaspoon of ground cumin seeds
Pinch of pepper
4 chicken drumsticks
2 tablespoon of coconut oil
1 brown onion, sliced
2 cups of chicken stock
2 dates, seeds removed and diced
½ a medium cauliflower
Pinch of salt
2 tablespoons of parsley, roughly chopped
2 tablespoons of almond slivers, toasted

Combine the garlic, lemon zest and juice, melted coconut oil, honey, spices and pepper together in a bowl. Add the chicken drumsticks and coat them well, cover with cling wrap and set aside for 30 minutes to an hour. This step can also be done the night before to make things even quicker.

Once the chicken has marinated, heat 1 tablespoon of the coconut oil in a tagine, casserole dish or pot on a medium heat. Brown the sliced onion and then add the drumsticks and brown, leaving the marinade juices in the bowl. Once the chicken has browned add the marinade juices, 1 ½ cups of the chicken stock and the diced dates to the tagine and bring to the boil. Once the liquid is boiling reduce the heat to low, cover the tagine and simmer for 30 minutes.

Whilst the tagine is simmering away you can cook the cauliflower couscous. To get the cauliflower to couscous consistency you can either put it in a food processor, grate it or finely shred it with a knife. Once it is looking like couscous, heat the remaining tablespoon of coconut oil in a large fry pan on a medium heat. Saute the cauliflower until it is lightly browned and then add the remaining ½ cup of chicken stock and a good pinch of salt and cook for about 5 minutes until the liquid has evaporated and the cauliflower is tender.

By now your tagine should be cooked and the chicken starting to come away from the bone. Check the thickest part of the drumstick to ensure it is cooked through, if it hasn’t cover and cook until done. Serve the chicken drumsticks on top of the cauliflower cous cous with a big scoop of the juicey liquid and soft onions from the tagine. Finish off by sprinkling the parsley and toasted almonds over the top.

-Isabel



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