Delicious nutrient packed tagine style dish, with Mediterranean veg and bone broth
Serves 4-6 people (can be frozen)
Whole roasted organic chicken, with meat juices
3 large organic lemons
8 small halved white onions
1 cup of capers
2 medium courgettes – cut in chunks
2 handfuls of green beans – cut in half
2 large red peppers – cut in strips
Small sweetheart cabbage heart finely shredded added at the end of cooking (or can use kale spinach)
Organic chicken stock (can make from 1 low sodium stock cube or pot) with a cup of water.
Seasoning: Pink salt, ground white or black pepper, pinch cayenne.
Allow the chicken to cool, remove as much meat as possible, use your fingers to pull the chicken
piece apart and place aside. Retain all the meat juices.
Prepare a large oven proof pan with olive oil, place on medium heat and add the onions, green beans, sliced peppers cook for 10 minutes. Add the shredded chicken, meat juices and chicken stock.
Slice the lemons thickly and cut each slice into four. Remove any seeds and add all to the pan along with the capers. Season with finely ground or liquid mineral salt like Himalayan or sea salt, avoid salt crystals. Alternatively use
Heat through, then place the pan into the oven at 150 degrees for 25minutes, mix in courgette chunks and return to the oven for another 20 minutes. Add more fluid if necessary.
Remove from oven and add finely shredded sweetheart cabbage, allow to wilt before serving.
Organic chicken is high in good quality protein, and the meat juices contain many minerals that are easily absorbed. Supports gut healing, repair and recovery from sickness and injury. Lemon peel is packed with bioflavonoids that support immune function, the veg are high in inulin and fibre – this dish is very supportive to gut and microbiome health.