Vegan Chicken & Carrots Tagine

Trim and peel 4 onions

Small dice 2 onions and reserve

Purée 2 onions in a food processor until almost smooth. Add 1 tbsp- 2 tbsp of water to help in the process

Trim, peel, and finely dice 2 garlic cloves

Season 2½ cups of vegan chicken strips with 2 tsp of white pepper powder in a bowl

Add 2 tsp of ginger powder and 2 tsp of turmeric powder

Crush saffron strands in your hand and add to taste

Add 1 tsp of salt and mix to combine

Add ½ of the diced onions and ½ of the puréed onions

Mix to combine

Add the garlic and mix to combine. Allow the vegan chicken to sit for 2h to marinate

Add 2 tbsp of olive oil to a pot over medium heat. Add the seasoned chicken and cook, stirring occasionally, until the onions are translucent

Add enough water to just cover the chicken and stir to dissolve the seasonings. Turn the heat to low and let it simmer for 1h to develop the flavors and tenderize the chicken

Finely chop ¼ bunch of coriander

Trim and peel 4 carrots

Cut each carrot in half and each half into 6 sticks

Cut 2 small preserved lemons in half. Cut each half into thin wedges

Remove the vegan chicken and reserve, keeping the sauce in the pot

Add the carrots to the sauce and add enough water to cover them

Add the juice of ½ a lemon and the preserved lemon wedges

Add ⅓ cup of pitted red olives and the remaining ½ of the diced onions

Add the chopped coriander and stir to combine. Cover and simmer over low heat for 15m until the onions are soft but the carrots are still firm

Add the reserved vegan chicken and stir to combine. Cover and simmer for 15m until the carrots are tender and the sauce is thick

Plate it in a serving bowl. Garnish with olives from the stew and coriander leaves to taste. The vegan chicken & carrots tagine is ready

Enjoy! Try it with some rice or crispy vegetables.