This fig and ginger tajine recipe from Mediterranean Paleo Cooking includes a crock pot option.
I have a confession to make. I have many regional cookbooks in my collection that I rarely use. I love to pick them up when I travel. But usually there are only a few recipes in them that are paleo-friendly. Mediterranean Paleo Cooking by Caitlin Weeks of Grass Fed Girl, her husband chef Nabil Boumrar, and Diane Sanfilippo, author of Practical Paleo, has the best of both worlds — authentic recipes from the region that are all paleo.
This book has paleo versions of Mediterranean favorites like moussaka, falafel, and lamb kebabs — as well as Mediterranean takes on classics such as hamburgers and short ribs. The chapter on pizza and pasta includes five different pizza crusts. It also includes the best step-by-step photo tutorial I’ve seen on how to make pasta from scratch using paleo flours. My pasta machine has been gathering dust for years. And this tutorial makes me want to get it out to make paleo pasta.
The upfront sections include information on Mediterranean cuisine and different aspects of the paleo diet. There is also 30-day meal plan for paleo, and one for the Autoimmune Protocol. If you’re following a special diet, the modifications for SCD, AIP, FODMAP and others are listed on each recipe.
Mediterranean Paleo Cooking is a gorgeous book, and I am really looking forward to diving in and trying the recipes. This Fig and Ginger Chicken Tajine recipe is first on the list.
Recipe and photo reprinted with permission from Mediterranean Paleo Cooking by Caitlin Weeks NC, Chef Nabil Boumrar, Diane Sanfilippo BS NC (Victory Belt Publishing Inc.).