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READ MOREThis 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.
Ingredients
Preparation
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.
Method
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.
Nutrition
Per serving size
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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