Tagine is a both a cooking vessel and a style of seasoning derived from that. This recipe captures the Moroccan flavours but is a simple one pot dish ready in a little over half an hour.

Yield: 2 Servings
Prep: 15 Minutes
Cook time:  20 Minutes

This recipe suggests using Ghee. Ghee is a class of clarified butter that originated in ancient India. It is commonly used in Middle Eastern cuisine, cuisine of the Indian subcontinent, Southeast Asian cuisine. The problem with most dairy isn’t the dairy but what we done with the cows that produce it. Dairy causes a lot of issues with people due to the addition of antibiotics, hormones, as well as being corn fed instead of grass fed and all the processing of pasteurizing, homogenizing and removing the fat. To make up for all this processing and lack of nutrition at this point synthetic vitamins are added to make up for the nutrition lost during processing that nature already included in the whole food form. For this reason, I suggest using ghee or clarified butter from grass-fed butter as it removes the casein protein and milk solids and is better tolerated and lactose free.


  • 1/2c plus 1 tablespoon of ghee (see note above)
  • 2 peppers, yellow, orange or red or a combination of all cut into a small dice
  • 1 small red onion cut into a small dice
  • 1tsp minced garlic
  • 1 tsp minced ginger
  • ½ tsp sea salt
  • 1/8 tsp cinnamon
  • 1/8 tsp cumin
  • Cayenne pepper to taste preference
  • 1 tbl tomato paste
  • 1 small zucchini cut into small dice
  • 1 ½ packed fresh Swiss chard in thin strips
  • 1 cup homemade or organic vegetable or chicken stock
  • ¼ cup pitted and cut in half, green olives
  • ½ cup raw unsalted almonds, coarsely chopped
  • 2 tbl coarsely chopped cilantro or parsley


  1. Heat 2 tbl of ghee in a deep 10” skillet over medium high heat. When it gets hot add the bell peppers, onion, garlic ginger ¼ tsp of sea salt, cinnamon. Cumin and cayenne. Sauté  until onions are translucent, about 4 minutes and add tomato paste and cook for a minute
  2. Add the zucchini and sauté for about 3 minutes then stir in the chard and sauté for another 3 minutes until wilted. 
  3. Add the broth and bring to a boil over high heat and once the mixture comes to a boil, cover and simmer over medium low heat until the veggies are tender and the sauce begins to thicken about 10 minutes. Just before you are about to serve stir in remaining ghee and mix to melt
  4. While the tagine is cooking heat remaining 1 tbl of ghee over medium heat. Add the chopped almonds, 1/8 tsp of salt and dash of cinnamon. Toast until slightly browned about 2 minutes but don’t let them burn. (Sometimes I do extra almonds to have as a snack)
  5. Ladle out the stew between 2 large bowls and top with spiced almonds and cilantro

Variations: Use any of your leftover organic rotisserie chicken to the tagine at the simmering stage.

Nutritional Facts

For a 1 Serving Size: Protein: 12 g, Net Carbs 18 g, Fat: 51 g 

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2019-09-26T12:37:33+00:00September 26th, 2019|Food|

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