Hi, just to give you a little background on myself…. Over 18 months ago, I dove into the world of podcasts. I happened across a podcast called Fit, Fat, Fast and subscribed. It seemed aimed at endurance athletes, but I’d been a gym goer for the last 20+ years and found it informative, and I was picking up fitness tips from most episodes. There were lots of references to a ‘ketogenic‘ diet and the associated benefits. I had no idea what this meant, so I researched that too.
That’s how my interest in nutrition and different ways to exercise began. I now consider myself to eat in the paleo/primal fashion, I exercise less but more efficiently , I dabble in intermittent fasting and I experienced a gradual weight loss of almost 10kg over a period of 12 months without even thinking about it!
I’m a big fan of Jamie Oliver . What he has achieved in his career is astonishing! So I’ve taken one of his recipes today, tweaked it, and here is my Primal Chicken Tagine .
Primal Chicken Tagine
- One whole chicken, segmented
- (for frying)
- 1 fennel bulb, sliced
- 1 onion, peeled and chopped
- 2 small carrots, roughly chopped
- Small bunch of coriander
- 2 garlic cloves, crushed
- 1/2 preserved lemon, skin only, finely chopped
- Handful of black olives, pitted
- Pinch of
- 2 cups chicken stock/broth
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mix the spices and olive oil together in a small bowl
- Place chicken pieces in a large bowl, pour spice mix over the chicken.
- Massage spice rub into the chicken, cover, and keep in fridge for 3-4 hours, or overnight.
- When ready to cook, heat the ghee in a tagine, or large pan, and fry chicken pieces, skin side down first, for a couple of minutes each side. Remove chicken from pan and set aside.
- Add a little more ghee to the pan, and fry your fennel, onions and carrots for a couple of minutes.
- Add the crushed garlic, preserved lemon, olives and saffron.
- Add the chicken pieces, and pour in the stock. Give it all a gentle stir and cover with a lid.
- Simmer on a low heat for an hour, or until the chicken starts to come away from the bone. Check on it halfway through and add more stock or water if it looks a bit dry.
- When everything is cooked, let it simmer away for about 10mins with the lid off, to thicken.
Serve with coriander leaves and cauliflower rice. Enjoy!