Chicken Tagine

This is a really tasty, easy to make recipe using just a few spices, it also freezes well too.


This is a tasty, warming, easy to make dish and lovely with the cauliflower rice.

It's one of my favourites.



4 chicken breasts

2 onions, finely chopped

4 garlic cloves, crushed

1 inch of fresh ginger, grated

1 cinnamon stick

Pinch of saffron strands

½ teaspoon turmeric

½ teaspoon cayenne pepper

2 tablespoons of olive oil or 1 heaped tablespoon coconut oil

500ml of chicken stock

Juice of 1 lemon

150g pitted Medjool dates, halved


• Melt the oil in a large non stick casserole dish or frying pan with a lid.

• When hot add the chicken, onion, garlic, ginger and spices.

• Brown the chicken on both sides, keep tossing the onion mix, lower the heat and cook for 10 minutes until the onions are golden.

• Add the stock, lemon juice, allow to simmer with the lid on for 25 minutes.

• Add the dates, stir, keep the lid off and allow to bubble for 15 minutes. The dates should be soft and the liquid reduced to a thicker consistency, enough to pour over the rice or cauliflower rice. Season with salt and pepper.



1 large cauliflower, core removed, divided into florets and washed

Juice of ½ lemon

Chopped coriander or parsley

1 heaped tablespoon of coconut oil or olive oil


• Blitz the cauliflower in a food processor in batches, place in a bowl.

• Heat the oil in a frying pan, add the cauliflower and toss to coat in the oil for 3-4 minutes.

• Add the lemon juice and chopped parsley or coriander, season and mix well.

• Serve with the tagine.


© Ruth Pretty 2011