I’ve gotten to a certain point in my life where I feel like I need broccoli every day. I really love it. The other day I went to the shops and there was none left. I was truly bereft – I went through all the 5 stages of grieving. Is this what happens when one turns 40? Or is it just me?
What’s not to love about broccoli? It looks like little trees, the colour is brilliant (it has all the same colours as the gorgeous necklace I was given by my bestie, Rachel)
and it’s just yummy. Plus it is really really good for you. We all know it but I highly recommend you read this article just as a reminder.
Tonight I finally had time to get into the kitchen after a fun-filled birthday festival and wanted to cook something nice to go with my broccoli. So I made this beautiful Moroccan Chicken Tagine. It’s another one-pot-wonder (well almost) and it is really delicious. I served it with broccoli and rice but if you get rid of the rice it is perfectly Paleo.
Moroccan Chicken Tagine
4 chicken thighs, cut into chunks
2 small sweet potatoes, diced
1 heaped teaspoon of grated ginger
2 cloves of garlic, minced
2 teaspoons of ras-el-hanout spice
Juice of 1 lemon
6-7 dried apricots, chopped
1 x 400ml can of chopped tomatoes
Handful of fresh coriander, chopped
1 teaspoon of coconut oil
200ml hot water
Method: Chop onion finely and add to a pan with coconut oil. Cook for a few minutes until golden brown. Add the ginger and ras-el-hanout and cook for a few more minutes until fragrant. Remove from the pan and transfer to the tagine. Add the tomatoes, apricots, lemon juice and garlic and stir well. Then add the chicken, sweet potatoes and water and combine well. Cook on 180 degrees Celsius for 40 minutes to an hour until the sweet potatoes are cooked. Serve with broccoli (rice is optional)