Easy Chicken Tagine



  • 2 teaspoons coconut oil or stock (Phase 2)

  • 1 teaspoon each ground cumin, ground coriander, paprika and ground cinnamon

  • 260g chicken breast, diced

  • 1 tin of chopped tomatoes (for later on in Phase 3) or 250 ml chicken stock (Phase 2 and 3)

  • Salt and pepper

  • Fresh coriander to serve 


  1. Heat the oil or stock in a sauté or casserole pan with a lid over a medium heat.  Add the spices and cook through for 3 minutes. 

  2. Add the diced chicken and cook to coat the chicken on all sides for a few minutes.

  3. Add the tin of chopped tomatoes or stock, salt and pepper and bring to the boil.

  4. Put the lid on and turn the heat down to a simmer.

  5. Simmer for 20 minutes. 

  6. Serve with 1 cup of cauliflower or Broccoli rice and fresh coriander.