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CHICKEN TAGINE

Prep Time: 15 min
Cook Time: 40 min
Serving Size: 6
  • Freezer Friendly
  • Gluten Free 
  • Dairy Free 
A dish to warm you from the inside out! This dish provides a beautiful combination of immune supporting spices. It is a wonderful meal for those weeks leading up to birth to support vital energy and nourish the body from the inside out. This meal utilises dates as another way to include them in your diet from four weeks leading up to birth. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 cup brown basmati rice 
  • Extra virgin olive oil (EVOO) 
  • 1 brown onion (diced)
  • 1 clove garlic (diced)
  • 8 chicken thighs (trimmed & halved) 
  • 2 cups chicken bone broth
  • 400g tin crushed tomatoes
  • ½ cup fresh Medjool dates (pitted & quartered) 
  • 400g tin chickpeas (rinsed & drained)
  • 2 bunches of broccolini 
  • 500g green beans
  • ¼ cup pine nuts (toasted, for topping)  

  • Spice mix: 

  • 2 tsp coriander seeds 
  • 1 tsp mustard seeds
  • 2 tsp ground cumin
  • 1 knob fresh ginger (minced)
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
1.  Cook rice as per package instructions
2.  Heat EVOO in a stewing pot on a high heat and saute the onion and garlic. 
3.  Once browned, add in the chicken and cook until just brown on both sides.
4.  Add the spice mix and cook for a further 1 minute
5.  Add the bone broth, tomatoes, dates and chickpeas, reduce to simmer for 30 minutes until the chicken is completely cooked through. 
6.  Meanwhile, steam or saute the green beans and broccolini to soften and toast your pine nuts in a fry pan until just brown.
7.  Serve the cooked rice in a bowl and top with the tagine chicken, pine nuts and a serve of greens along the side. 
  • No bone broth, use salt reduced chicken stock instead

CHICKEN TAGINE

Prep Time: 15 min
Cook Time: 40 min
Serving Size: 6
  • Freezer Friendly 
  • Gluten Free 
  • Dairy Free
A dish to warm you from the inside out, this dish provides a beautiful combination of immune supporting spices. It is a wonderful meal for those weeks leading up to birth to support vital energy and nourish the body from the inside out. This meal utilises dates as another way to include them in your diet in the four weeks before birth. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 cup brown basmati rice
  • Extra virgin olive oil (EVOO)
  • 1 brown onion (diced) 
  • 1 clove garlic (diced)
  • 8 chicken thighs (trimmed and halved)
  • 2 cups chicken bone broth
  • 400g tin crushed tomatoes
  • ½ cup fresh Medjool dates (pitted & quartered) 
  • 400g tin chickpeas (rinsed and drained)
  • 2 bunches of broccolini 
  • 500g green beans
  • 1/4 cup pine nuts (toasted, for topping)

  • Spice mix:
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 2 tsp ground cumin
  • 1 knob fresh ginger (minced) 
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
1.  Cook rice as per package instructions
2.  Heat EVOO in a stewing pot on a high heat and saute the onion and garlic. 
3.  Once browned, add in the chicken and cook until just brown on both sides.
4.  Add the spice mix and cook for a further 1 minute
5.  Add the bone broth, tomatoes, dates and chickpeas, reduce to simmer for 30 minutes until the chicken is completely cooked through. 
6.  Meanwhile, steam or saute the green beans and broccolini to soften and toast your pine nuts in a fry pan until just brown. 
7.  Serve the cooked rice in a bowl and top with the tagine chicken, pine nuts and a serve of greens along the side. 
  • No bone broth, use salt reduced chicken stock instead.
  • Serve with steamed greens 

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