Middle Eastern Chicken Tajine


Serves 4





Additions & Substitutions

Options – olives, Lemons preserved in salt-lemon juice
Optional  nuts – pine nuts, pistachios, cashews. peanuts


2 Chicken breast (whole) cut into 6 pieces or 6 thigh fillets, skin on (I prefer thighs)
1 Onions, halved & thinly sliced
3 Garlic clove, minced
1 1/2 tsp Ground coriander
1 tsp Ground cumin
1 Cinnamon stick
1/2 tsp Ground cinnamon
1 tsp Tumeric
1 cup Chicken stock
1 tsp Paprika
1/4 – 1/2 tsp cayenne pepper or chili flakes (optional – this is spicy)
1/4 cup GF Plain flour or cornstarch
4 tblsp Olive oil
1 cup Dried Fruit ( your choice)
1/2 Lemon, juiced
2 Slivered Almonds, lightly toasted
3 Flat leaf parsley, chopped finely
Dried Fruits – Apricots, dates, figs, raisins, cranberries, cherries


In a zip lock bag combine the paprika and Gluten Free Flour or cornstarch. Add the chicken pieces and toss to combine.

Add 1 tbsp of the oil to tajine or cast iron pan, heat and then brown off half the chicken, remove to a plate and set aside. Repeat with the remaining chicken and another tablespoon of oil.

Add the onion and garlic to the tajine or cast iron pan  and cook until softened. Add the coriander, cumin and cinnamon and stir for 30 seconds. Add the stock, chicken plus any juices and cover and cook for 30- 40 minutes or until chicken is cooked through. Add the dried fruit in the last 15 – 20 minutes of cooking.

Take off heat, stir through the lemon juice. Add the almonds and parsley and gently stirred through. Serve with yoghurt, extra lemon and basmati rice . Enjoy!