Feeling Exotic? Try this Moroccan Chicken Tagine

INGREDIENTS

red onion, finely diced

3 cloves

garlic, minced

1 tbsp

coconut oil

2 tsp

cumin

2 tsp

smoked paprika

1/4 tsp

cayenne pepper

1 tsp

salt

1 tbsp

tamari

1 tbsp

tomato paste

ripe tomatoes, roughly chopped

500 g

chicken breasts, roughly chopped

medium sweet potato, diced

yellow squash, diced

zucchini, diced

baby carrots

100 g

green beans

1 cup

chicken stock or water

Fresh coriander to serve

lemon to serve

1/2 cup

kalamata olives, pitted

160 cups

Preheat oven to

In a large tagine or casserole-type dish add the coconut oil and sauté the onion and garlic on medium high heat until softened.

Add in the spices and stir until fragrant.

Then, thoroughly mix in the tomato paste, tamari, and chopped tomatoes.

Add the chicken, vegetables, olives and liquid, place the lid on, and place in the oven for 40-50 minutes.

Serve the tagine with fresh coriander and a cheek of lemon.