Tagine-Style Chicken Stew with Turmeric, Ginger and Green Olives

Chicken thighs simmered with turmeric, ginger and warm spices until the broth turns golden, finished with green olives and lemon. Tastes like it took all afternoon; it took fifty minutes.

Serves 450 minutes mediterraneananti-inflammatoryhigh-proteinbatch

• ✓Turmeric and fresh ginger give the broth its color and warmth.
• ✓Chicken thighs are a rich everyday source of protein.
• ✓Green olives carry the same monounsaturated fats as olive oil itself.
• ✓Built on olive oil, the default fat of the Mediterranean table.

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Ingredients

• •1.5 lb / 700 g boneless chicken thighs, halved
• •2 tbsp olive oil
• •1 onion, finely chopped
• •3 cloves garlic, grated
• •1 thumb fresh ginger, grated
• •1½ tsp ground turmeric
• •1 tsp ground cumin
• •½ tsp cinnamon
• •3 carrots, in thick coins
• •2 cups / 500 ml chicken stock
• •¾ cup green olives, pitted
• •½ preserved lemon, rind chopped (or juice and zest of 1 lemon)
• •big bunch cilantro or parsley, chopped
• •salt and black pepper

Method

1. Brown the chicken in the oil in a wide pot, 3–4 minutes a side; set aside.
2. Soften the onion in the same pot, 5 minutes. Add garlic, ginger and all the spices for one fragrant minute.
3. Return the chicken with the carrots and stock. Simmer, lid ajar, 25 minutes.
4. Stir in the olives and lemon for the last 5 minutes.
5. Season, then bury it under the herbs.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.