Finally, an lazy paleo dinner with a new twist to cook Moroccan chicken tagine, paired with steamed sweet butternut squash and quinoa, a shortcut version without preserved lemon! Still very very very yummy!


  • 8-10 chicken thighs or 4 whole leg
  • 2 tablespoons ghee or 1 tablespoon olive oil plus 1 tablespoon butter
  • 1/2 lemon zest with peel, cut into strips
  • 1 cup pitted green olives
  • 1-2 teaspoons dried thyme or oregano
  • steamed carrots tossed with fresh mint, to serve(optional)
  • 1/4 of Green butternut squash

For the Marinade:

  • 1 onion, grated
  • 3 garlic cloves, crushed
  • 5 pcs of 2 inches fresh ginger, peeled and grated
  • leaves from a small bunch of fresh cilantro, finely chopped
  • a pinch of saffron threads (optional)
  • freshly squeezed juice of 1 lemon
  • 1 teaspoon coarse sea salt
  • 3-4 tablespoons olive oil
  • Sea salt and freshly ground black pepper

Serves 4.

1. Mix the marinade ingredients well in a bowl.

2. Coat chicken with marinate mix and keep in the refrigerator for 1-2 hours (optional).
3. In a saucepan, heat butter on medium heat, add chicken to brown on each side including marinate mix, making sure the mixture not getting burnt.
4. Transfer chicken to your VitaClay pot.
5. Add the rest of ingredients except carrots. And set on Stew to cook for 40 minutes or an hour.
6. In your 2nd vitaclay cooker, add 3 cups water. Add whole butternut squash. Set on Stew or Fast to cook for 30 minutes or until squash becomes soft. 




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