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


    1. Mix the spices and olive oil together in a small bowl

Spice Rub

    1. Place chicken pieces in a large bowl, pour spice mix over the chicken.
    2. Massage spice rub into the chicken, cover, and keep in fridge for 3-4 hours, or overnight.

Chicken in a bowl

    1. 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.

Ghee in Tagine

    1. Add a little more ghee to the pan, and fry your fennel, onions and carrots for a couple of minutes.

Fennel, onions, and carrots

    1. Add the crushed garlic, preserved lemon, olives and saffron.


    1. Add the chicken pieces, and pour in the stock. Give it all a gentle stir and cover with a lid.
    2. 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.
  1. When everything is cooked, let it simmer away for about 10mins with the lid off, to thicken.

Primal Chicken Tagine Served With Colander Leaves

Serve with coriander leaves and cauliflower rice. Enjoy!

Thanks for reading! If you found value in this, it would mean a ton to me if you hit one of those fancy share buttons down there.
Stacey, aka Paleo Traveller follows the paleo/primal lifestyle after educating herself on all things paleo, through health related podcasts and various research. Stacey enjoys following her paleo recipes collected over time, as well as converting ‘standard’ recipes to paleo! (well, as close as you can get). Paleo Traveller is building a growing following on Twitter and on her blog website , and Stacey’s just having a lot of fun!