The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 10 No. 2 • June 2007


Low-AGE Cooking With a Tajine

We published this recipe in an earlier newsletter but repeat it here because it is an excellent example of food that is cooked in only a small amount of water but that will still reduce AGE production (compared to broiling, grilling, or frying), because the liquid is refluxed during cooking, keeping food bathed in the liquid at a temperature at or below the boiling point of water.

A tajine is an implement used in Moroccan and Indian cooking that has a flat, bowl-like bottom that holds the food (either in contact with a burner or in the oven) and a cone-shaped top that contains and refluxes the cooking juices.

Tajine of Chicken with Herbs, Lemon, and Olives Served Over Glycemic Control Barley Nuggets

This recipe contains a lot of different ingredients, mostly spices, but is easy to make because preparation consists mainly of dumping the ingredients into a tajine or largish oven-safe cooking pot with cover.

You’ll need:

1/8 cup

olive oil

1

large onion, sliced thinly

8 cloves

garlic, minced

3 tbsp

parsley, chopped

3 tbsp

cilantro leaves, chopped

2 tbsp

coriander, ground

2 tbsp

paprika (not hot)

1 1/2 tbsp

cumin, ground

1 1/2 tbsp

ginger, ground

1/2 tbsp

black pepper, ground

1/2 tsp

cinnamon, ground

1/2 tsp

cardamom, ground

1/4 tsp

cloves, ground

2 1/2–3

boneless, skinless chicken thighs or breasts (comes out juicier with thighs)

1

large lemon

1 cup

drained olives (use more if desired)

Preheat oven to 375ºF.

Heat oil in tajine. Stir in the next 12 ingredients, mixing well. Add the chicken and mix well to coat with the onion-spice mixture. Slice lemon in half and cut each half in quarters. Arrange the 8 lemon pieces on top of the chicken, onion, and spices mixture. Cover pot or tajine and put in preheated oven.

Cook for 1 1/4 hours.

Meanwhile, add barley nuggets (1/4 cup per serving) along with 1/4 cup of water per serving; heat to a boil, and reduce to a simmer. Simmer for about 15 minutes, stirring occasionally.

Remove tajine from oven. Remove cover and pour olives over. Mix in. Serve chicken tajine over barley. Savor. And while you’re savoring, just think of all the healthful protein, soluble fiber, and spice antioxidants and polyphenols you are ingesting.

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