Servings 4


  • 1 lb chicken thighs (any protein works really- lamb, beef, even use chickpeas for vegetarian)
  • 6 cloves minced garlic
  • 1 1/2 lemon
  • 1/2 tsp cumin, paprika, coriander, turmeric, salt and pepper
  • 1/4 tsp cinnamon, ground ginger and red chili flakes
  • avocado oil
  • 1 slice white onion
  • 1 cup chopped eggplant
  • 1 cup carrots
  • 1/2 cup chicken stock
  • 1/2 tsp apioca flour or corn starch
  • 2 tbsp mint, parsley and cilantro
  • 2 tsp apple cider vinegar


  1. Heat a Dutch oven or large pan over medium heat. Season chicken thighs with 2 cloves of minced garlic, zest from 1 lemon, cumin, paprika, coriander, turmeric, salt and pepper. Add cinnamon, ground ginger and red chili flakes. Massage into the chicken until fully coated.

  2. Brown on the pan with a drizzle of avocado oil to get a nice crisp on both sides (chicken won’t be fully cooked at this point). Remove from the pan then add white onion and 2 cloves of minced garlic to the same pan.

  3. Sauté for 7-9 minutes until onions are translucent then add eggplant and carrots. Season again and combine.

  4. Add the chicken back on top and pour the following mixture over top: chicken stock, juice from 1/2 lemon and (optional) tapioca flour or corn starch to thicken the sauce. Cover and let simmer over low/medium heat for 30 minutes.

  5. Make the herb sauce while it summers! Finely chop or blend mint, parsley and cilantro, 2 cloves garlic, 3 tbsp olive oil, apple cider vinegar, salt & pepper.

  6. Serve the tagine over Cous Cous, rice or I did I roasted potatoes to make it Whole30! Drizzle with the sauce and enjoy!