Here is a mouthwatering tajine dish with chicken, olives, and zucchini to warm you up. I made it for Sunday lunch. It is obviously low glycemic index (GI) and with the spices, the taste of the vegetables is delicious, as my daughter would say. The great thing is that it is simple to make and gives the impression that you are a super skilled cook.
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Chicken, Olive, and Zucchini Tajine with No Sugar and Low Glycemic Index
Instructions
- 1. 1. In a pan, sauté onion, garlic, zucchini, and eggplant in small pieces with 4 tablespoons of olive oil. Cook for 10 minutes.
- 2. Transfer the contents of the pan to a large pot and add canned tomatoes, broth, 3 tablespoons of olive oil, and spices. Season with pepper. Simmer for 10 minutes.
- 3. Add the chicken. Let it simmer for 10 minutes. Then add the olives and let it cook for another 5 minutes.
Serve with fresh coriander.
You can serve it with whole wheat couscous if desired. Add sesame seeds for decoration.
Ingredients for servings
-
2 onions -
1 garlic clove -
2 zucchinis -
1 eggplant -
2 tablespoon of olive oil -
1 small canned crushed tomatoes -
25 cl of hot water -
1 chicken bouillon cube -
2 teaspoon of cinnamon powder -
2 teaspoon of ground cumin -
2 teaspoon of ginger powder -
4 chicken cutlets -
150 g of green olive
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