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Tagine Chicken

by Alex Fong June 29, 2018 2 Comments

Tagine Chicken

Based on North African cuisine, "Tagine" really refers to the heavy clay pots in which the amazing stew-like foods are slow cooked. Beautifully blended spices, fresh herbs, pressed garlic, grated ginger, sliced onions, lemons, olives all work together to produce this mouth-watering Tagine Chicken.  Once you try it, you'll want to make it again and again! Time to explore cooking with Laird Superfood Turmeric Creamer! 

Servings: 4

Ingredients

  • 1 tbsp cumin seeds
  • 1 tbsp cumin powder
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp coriander powder
  • 2 tbsp ginger powder (or 1 1/2 inch chunk freshly grated)
  • 2 tbsp honey
  • 4 large garlic cloves, pressed or finely chopped
  • 4 tbsp Laird Superfood Turmeric Creamer
  • 2 pinches dried Chile pepper flakes
  • Salt & Ground Pepper
  • 8 chicken thighs (without skin) OR 8 portions of Wild Caught Halibut filets**
  • 1 tbsp olive oil
  • 1 large onion sliced
  • 1 lemon sliced
  • 1 cup chickpeas
  • 1 cup pitted brined olives
  • Handful cherry tomatoes slided in half
  • Handful Cilantro, washed and chopped
  • Steamed rice or steamed quinoa
  • 2 cups chopped fresh chard (fine ribbons)
  • Dollop of sour cream

Directions

  1. Preheat oven 375˚ Farenheight. 
  2. Mix all spices, including the Laird Superfood Turmeric Creamer, into a bowl.
  3. Place chicken thighs (**or halibut) in shallow dish, drizzle with olive oil. Evenly sprinkle spice mixture over chicken thighs. Drizzle honey evenly over spiced chicken thighs.
  4. Evenly layer chopped/pressed garlic, sliced onions, chick peas, and olives over chicken. Top with lemon slices.
  5. Place lid over shallow bowl, or use Tagine bowl and let cook in oven for one 1 hour until tender. **Halibut version simply prepare with above instructions and cook for 20 minutes or until fork tender.
  6. Add steamed rice or steamed quinoa to a bowl, top with fresh chopped chard.
  7. Top fresh chard with chicken and drippings from pan.  Top with chopped tomatoes, cilantro and a dollop of sour cream.  Enjoy!  Serves 4. 


    ABOUT THE AUTHOR

    SANDY EGGE

    Sandy is a Naturopathic Clinical Nutritionist, who now spends her working career as Director of Research and Development for Laird Superfood.  She passionately believes in food as medicine, and in whole food as the foundation for good health.  Sandy's previous experience has led her to advocate for, and design, individualized Nutritional Protocols to be integrated with Functional Medicine treatment plans and she's written numerous articles for medical advocacy groups introducing "food as medicine."  When she's not at Laird Superfood developing new whole food products, you'll find her cooking up delicious food to share with family and friends or enjoying the beautiful outdoors of Central Oregon!





        Alex Fong
        Alex Fong

        Author


        2 Responses

        Cindy Miller
        Cindy Miller

        September 21, 2018

        I’m so happy to find this superfoods im terminal with pancreas cancer and a blood disorder they don’t have a cure for I think this will help me out alot so I can’t thank you enough

        Kkh369
        Kkh369

        September 21, 2018

        For this recipe, do you use cooked or raw chickpeas?

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