Recipe: Slow-cooked Mediterranean chicken tagine

Recipes & Nutrition

Author: Yves Meersman and Randy MellaertsPublished: 5 May 2015

Parkinson's LifePrep: Parkinson's LifeCook: Parkinson's LifeServes:


This slow-cooked, fragrant chicken tagine needs little attention and results in stunning Mediterranean flavours. Additionally, some of the ingredients boast antibacterial properties that may help prevent small intestinal bacterial overgrowth – a common condition among people with Parkinson’s.


  • 500g chicken breast
  • 100ml vegetable stock (preferably home-made)
  • 1 aubergine
  • 1 courgette
  • 1 yellow pepper
  • 1 red pepper
  • 150g mushrooms
  • 1 red onion
  • 1 tablespoon freshly chopped garlic
  • 1 rosemary twig
  • 200g precooked chickpeas
  • 300g tomato purée
  • 1 tablespoon of ‘ras el hanout’ spice mix
  • 1 halved lemon
  • 200g brown rice
  • Extra virgin olive oil



Cut all the vegetables into small cubes.

Cut the chicken breast into similar sized pieces and rub with the ras el hanout spices and a few drops extra virgin olive oil. Mix well and leave in the fridge to marinate for 1 hour.


1. Boil the brown rice in slightly salted water.

2. Fry the chicken in the tagine with extra virgin olive oil, together with the onion and freshly chopped garlic over a medium heat (a pan with cover is a simple alternative if you don’t have a ceramic tagine)

3. Add the vegetable cubes and stir

4. Soften with the vegetable stock before adding the tomato purée, and then the precooked chickpeas.

5. Season with the ras el hanout spices and add the lemon segments.

6. Cover the tagine and allow to simmer on a gentle heat for 20 minutes .

7. Uncover after 20 minutes, remove the lemon and season to taste with salt.

8. Stir and serve immediately.


Per serving size

  • Energy 692 kcal
  • Protein 51g
  • Fat 22.6g
    • Saturated fat 4.0g
    • Mono-unsaturated fat 12.8g
    • Poly-unsaturated fat 3.8g
  • Cholesterol 107mg
  • Carbohydrates 73.5g
    • Of which sugars 16.7g
  • Fibre 15.2g
  • Salt 1.6g


Allergens: Gluten and celery (if using store bought vegetable stock cubes)

Try the recipe for yourself and share your photos on Twitter. Know some great recipes for Parkinson’s Life readers? Email us!

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