Fragrant Citrus Duck Tagine paleo recipe Moriccan Eastern European-min

Recipe: Fragrant Citrus Duck Tagine

This recipe is deliciously fruity and fragrant, capturing a blend of Eastern European and Moroccan flavours. It's brilliantly Paleo as well, as all the cooking is done in the fat that is released naturally from the duck legs!

Fragrant Citrus Duck Tagine Ingredients:

  • 4 free range duck legs
  • 3 – 4 medium shallots, finely chopped
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 500ml vegetable stock
  • Juice and zest 1 lemon
  • Juice and zest 1 orange
  • 1 tbsp raw honey
  • Fresh chopped coriander, to serve

Fragrant Citrus Duck Tagine How To:

1) Preheat the oven to 180C / 350F / gas mark 4

2) Heat a large heavy based frying pan to a high heat. You won’t need any oil here, as the duck legs will release their natural fat. Pan fry the first two duck legs for 2 – 3 minutes each side, until browned. Reserve the fat, then repeat with the other two – but keeping the duck fat in the pan this time when finished. Arrange side by side in a large tagine.

3) Lower the heat on the frying pan. Add the shallots, and fry gently in the duck fat for 5 minutes. Add the reserved duck fat back to the pan, along with the spices. Cook for a further 2 minutes until really fragrant, then pour in the stock, lemon and orange (juice and zest). Stir in the honey, then pour all of the liquid over the duck legs to fill the tagine.

4) Cover the tagine with the lid, and place in the oven for an hour and 15 minutes. Remove, and serve immediately.

Fragrant Citrus Duck Tagine paleo recipe Moriccan Eastern European-min

Moroccan Chicken Tagine paleo recipe-min

Recipe: Moroccan Chicken Tagine

If you've never cooked in one before, tagines are wonderful things. Originating from North Africa, a Tagine is traditionally made from clay and formed of two parts; a circular base, and a tall, cone shaped lid. The shape of the Tagine encourages condensation to return back to the food, locking in all the flavour and moisture. It guarantees delightfully tender, succulent meat and melt in the mouth vegetables every time – which is extra special for us Paleo folk. If you don’t have a tagine, a casserole dish will be almost as good.

This Moroccan chicken tagine recipe encapsulates everything that is good about North African Cuisine – and is perfectly Paleo. Warming, fragrant spices, juicy apricots and ultra tender meat. I defy anyone to not enjoy it!

Moroccan Chicken Tagine Ingredients:

  • 4 chicken breasts, diced
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 cloves of garlic, peeled
  • 2cm piece of ginger, grated
  • 2 tsp ras-el-hanout spice blend
  • Juice 1 lemon
  • 5 fresh apricots, chopped
  • 1 x 400ml can chopped tomatoes
  • Handful fresh coriander
  • 1 tsp coconut oil
  • 200ml water

Moroccan Chicken Tagine How To:

1)     Preheat the oven to 180C / 350F / gas mark 4

2)     In a non stick pan, heat the coconut oil to a medium heat. Add the onions, and cook for 3 – 4 minutes until golden brown. Add the ginger and spice blend, and infuse for another 2 – 3 minutes. Transfer to the tagine.

3)     Add the chopped tomatoes, lemon juice, apricots and garlic cloves and stir well. Transfer the chicken and the squash to the tagine, and add the hot water. Leave to roast in the oven for 40 minutes.

4)     Remove the tagine from the oven, then take off the lid, watching out for steam! Skim off any fat that may have risen to the top, then stir in the fresh coriander.

Have you cooked in a tagine before? What do you make in it?

Moroccan Chicken Tagine paleo recipe-min