Healthylicious Foodie

All writing and photography is copyright © 2015-2016 by Healthylicious Foodie unless otherwise indicated.


Download my e-book (PDF)

The Great Garbanzo

35 Protein Rich Recipes

Only £7.99

Take a sneak peak inside »

Click on the links below to get your essential kitchen gadgets

Salter Fruit And Vegetable Spiralizer

Miniamo Measuring Cup and Spoon Set (8 Piece)

Kenwood Food Processor

NUTRiBULLET Pro 900 Series Extractor 15 Piece Set, 900 W - Champagne

If you like this recipe, please share it with your friends.

See more of my Healthylicious recipes >>

Spicy Chicken Tagine

Serves 4

A slow cooked Moroccan inspired winter warmer. Protein packed and filled with healthy veggies, herbs and spices and cauliflower rice.


  1. Switch your slow cooker onto high.
  2. In a skillet or frying pan heat the olive oil on a medium heat.
  3. Sauté the onion for 3 minutes.
  4. Turn down the heat.
  5. Add the cumin seeds, turmeric, black pepper, cinnamon, cayenne and paprika and stir into the onions for 1 minute.
  6. Add the tomato puree and harissa paste and stir in.
  7. Add the garlic and ginger and stir in.
  8. Transfer this mixture to the slow cooker.
  9. Pour in the vegetable stock, apple cider vinegar and tomato frito/passata and stir to combine.
  10. Add the sweet potato, chickpeas and pepper and stir in.
  11. Add the chicken and make sure it’s covered by the stock.
  12. Cook on high for 1 hour and then turn down the heat to low and cook for a further 8 hours.
  13. Serve topped with fresh coriander, a sprinkle of pine nuts and a wedge of lemon alongside couscous, rice or my healthylicious favourite recommendation cauliflower rice.
Spicy Chicken Tagine

You will need:

10 chicken tenders sliced into halves

1 ½ cups of pre soaked chickpeas, drained and rinsed

1 large sweet potato, peeled and sliced into bite size chunks

1 yellow bell pepper, cored and sliced into chunky strips

1 small diced red onion

2 minced cloves of garlic

1 thumb sized piece of fresh ginger, peeled and finely sliced into thin strips

1 tablespoon of tomato puree

1 tablespoon of harissa paste

1 tablespoon of olive oil

1 tablespoon of pine nuts

1 teaspoon of turmeric

1 teaspoon of black pepper

1 teaspoon of cinnamon

1 teaspoon of cumin seeds

½ teaspoon of smoked paprika

¼ teaspoon of cayenne pepper

½ pint of vegetable stock

2 cups of tomato frito/passata

½ cup of apple cider vinegar

1 cup of fresh coriander

1 lemon sliced into quarters