Moroccan Inspired Chicken Tagine with Preserved Lemon, Olives and Saffron

It's hard to believe that this time last year I was basking in the sights, smells, sounds and tastes of Morocco - something I had been longing for since I was a child. Everything about Morocco overwhelmed my senses and surpassed my expectations; the abundance of produce, colour, generosity and life was something I felt strangely at peace and at home in, even amidst all the dust and chaos.

I had the privilege of being invited into the home of some Tuareg musicians, who took us to the market in Essaouira to buy fresh produce before cooking us a traditional tagine. It was simple, but all about using fresh ingredients and arranging them beautifully in the tagine, and the presentation and taste of the end result was exceptional. 

Morocco: one day I will return to you. But until then, I'll have to make do with bringing you to my kitchen (I was even wearing my beloved babouche as I cooked this!). This recipe is pulled out of my memory from the inspiring moments and flavours I experienced there, along with the spices I hauled back with me. I haven't used exact measurements but rather estimations, as I tend to just sprinkle and pour as I go, so use your creative flair here too and taste and adjust as you feel fit!

Ingredients:

• 1 large or 2 medium brown onions, sliced into thin wedges
• 2-3 cloves garlic
• 1 teaspoon fresh grated ginger
• ~600g free range chicken thighs, bones and excess fat removed, sliced thickly
• 1 bunch coriander, chopped
• 1 teaspoon dried or freshly grated turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon ras el hanout
• ~1 cup chicken stock
• 1 good pinch saffron threads, steeped
• 1 large tablespoon preserved lemon (chop if firm)
• Juice of half a lemon
• 1 carrot, diced
• 1 handful greens (green beans/snow peas/whatever is in season)
• ~1/2 cup good quality purple olives in brine, drained and rinsed

Method:

1. In a little coconut oil, saute the onion on medium heat in a tagine or shallow heavy-based pot.
2. Add chicken, chopped coriander stems, ginger, garlic and spices and saute until fragrant.
3. Add stock, preserved lemon, lemon juice, saffron and carrot. Stir well and cover. Simmer for about 30 minutes, until chicken is cooked through. Check and stir at intervals, and top with more water if needed. 
4. Add olives, greens and coriander leaves (reserving some for garnish). Stir through and simmer for a further five minutes.
5. Season to taste and serve in tagine base or a large dish, garnish with remaining fresh coriander and enjoy with fresh whole wheat bread or cous cous (or buckwheat or quinoa if gluten intolerant) and salad.

Mediterranean-style Chicken with Zucchini Pasta

This recipe was inspired by odds and ends in my kitchen and a craving for something light and fresh, whilst still being warm and tasty. It is very low in carbohydrates and high in fibre, protein, healthy fats, antioxidants, colour, nutrients and flavour!

Tomatoes are one of the richest food sources of lycopene; a carotenoid that is responsible for their lovely red colour. Lycopene fights free radicals and may help prevent cancer and macular degeneration. Whilst raw tomatoes have multiple health benefits, cooking tomatoes in oil allows the lycopene to be more easily absorbed. Wilting spinach removes some of the oxalates that bind to important minerals, making it more nutritious (at the expense of losing some folate and vitamin C). So the moral of the story - have a diet that includes BOTH raw and cooked foods (like in this recipe) for maximum nutrition!

This meal will suit those following a paleo diet, and for the vegetarians out there, swap the chicken for some well-rinsed cannellini beans. For those needing a bit more energy, enjoy it with some crusty sourdough drizzled in olive oil.

Serves 2.

Ingredients:

• 1 brown onion, sliced into half rings
• 1 heaped teaspoon coconut oil
• 1 carrot, diced
• 1 stick celery, diced
• 1 bunch of flat leaf parsley, chopped
• 2 big cloves of garlic, crushed
• 1 teaspoon sweet Hungarian paprika
• 1-2 chicken breasts, diced
• 2 large tomatoes, chopped
• 1 tablespoon of baby capers
• 2 tablespoons of olives
• 1 heaped tablespoon sun-dried tomatoes, chopped
• large handful baby spinach
• olive oil
• 2 medium zucchinis, peeled lengthways with a julien peeler up to the core (I dice the core and add it in step 6 to save waste)

Method:

1. Saute onion in a large frypan in the coconut oil on medium heat until softened.
2. Add carrot and celery and chopped stalks of parsley and cook for a couple of minutes.
3. Add garlic, paprika and chicken and cook until fragrant and chicken begins to brown.
4. Add tomatoes, stir well, and add a little water if needed. Add capers, olives and sun-dried tomatoes.
5. Cook until chicken is cooked through and vegetables are tender. Taste and season with cracked black pepper and sea salt if necessary.
6. Add baby spinach and chopped parsley, with a good drizzle of olive oil. Stir gently until spinach is slightly wilted, then remove from heat.
7. Arrange zucchini pasta in bowls and top with sauce.
8. Enjoy immediately, or leave to cool and top with a squeeze of lemon juice!

Quick Chicken, Sage & Vegetable Soup

Chicken soup - an all time winter favourite that warms you to your bones and comforts you when you're feeling under the weather. This is my version when I'm pushed for time and have a few random vegies left in the fridge at the end of the week. I like to always keep a few chicken breasts in the freezer for times like this! This soup is also delicious served the next day as the flavours develop and infuse right through - especially the lemon rind.

Ingredients:

• Handful fresh sage leaves
• 2-3 chicken breasts
• 1 teaspoon finely grated lemon rind
• 1 leek, finely sliced
• 1 large turnip or swede, finely diced
• 3 celery sticks, finely diced
• 1 large carrot, finely diced
• 1 cup corn kernels
• 1 large sprig fresh thyme (removed from stalk)
• 1/2 can or 1-2 fresh chopped tomatoes 
• 1 litre fresh chicken stock
• 1 teaspoon sweet Hungarian paprika
• 3 spring onions, chopped
• Fresh sprouts (I like broccoli sprouts, pea sprouts are also good!)

Method:

1. Sweat the leek in a large pot over medium/high heat with a little oil until soft.
2. Add sage, thyme, carrot, celery, turnip/swede, lemon rind and paprika and cook for 3 minutes, stirring well.
3. Pour in stock and tomatoes and bring to the boil, then add chicken breasts and spring onion and reduce to a simmer.
4. When the chicken is cooked (cut the fattest part open and make sure it is white all through), remove from soup and allow to cool slightly, then shred into strips and add back in.
5. Season to taste with cracked pepper and sea salt and serve immediately, topped with fresh sprouts.

ENJOY! 

xT