Lemon Chicken Tagine with Turnips
1 lb boneless skinless chicken thighs
2 cups turnips, peeled and thinly sliced
2 cups spinach or spinach-kale mix
2 cups no-salt chicken broth
1 lemon, washed and thinly sliced
Lemon juice, approximately 2 tbsp
Garlic powder to taste (approx 1 tbsp)
Harissa spice (not paste) to taste, approx 2 tbps
Spray bottom of Dutch oven or Tagine with olive oil and heat to med-high.
Add chicken thighs and lightly brown, turning once and sprinkling with some of the harissa and garlic powder
When thighs are browned, arrange turnip slices on top of and around thighs. Sprinkle with more of the spices.
Add the spinach, and sprinkle with the remaining spices. Arrange the lemon slices on top, and pour the lemon juice and chicken broth over.
Cover and let simmer over med-low heat until done, approximately half an hour.
Pairs Well With
Suitable for Ideal Protein Phase 1.