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Chicken Tagine with Massaged Kale Salad

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Protein: Poultry
Cut: Chicken Tenders
Diet: Gluten Free
Course: Main Course, Meal Prep
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes


  • 1 pkg ButcherBox Chicken Tenders
  • 1 Tbsp avocado oil preferred oil: Primal Kitchen Avocado Oil

Tagine Spice Rub

  • 1 Tbsp kosher salt
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp ground black pepper

Kale Salad

  • 1 bu kale
  • c beets raw, julienned
  • 2 c butternut squash medium dice
  • ½ c crumbled goat cheese optional
  • ½ tsp cinnamon
  • 1 lemon juiced
  • 2 Tbsp honey
  • 2 Tbsp avocado oil preferred oil: Primal Kitchen Avocado Oil
  • tsp kosher salt
  • 1 tsp ground black pepper


Chicken Tagine

  • Preheat oven to 350°F.
  • In a bowl mix tagine spices together.
  • Dredge chicken tenders in spice mix.
  • In a hot sauté pan add 1 tablespoon avocado oil. Sear tenders for 3 minutes per side.
  • Place seared tenders on a parchment lined baking sheet pan and bake for 15 minutes or until fully cooked.

Kale Salad

  • In a mixing bowl toss the diced butternut squash with cinnamon, ½ teaspoon kosher salt, ½ teaspoon black pepper and 1 tablespoon avocado oil.
  • Place seasoned squash on a parchment lined baking sheet and roast for 30 minutes or until fork tender.
  • Wash, dry and remove the rib from the kale leaves.
  • Place cleaned kale in a large bowl with the lemon juice, honey, remaining avocado oil, salt and pepper.
  • Massage kale with clean or glove covered hands for 2 minutes.
  • Toss in beets and room temperature butternut squash.
  • Serve with warm or room temperature chicken tagine and crumbled goat cheese.



  • The spice rub can be used on any type of chicken and even pork.
  • Skip the salad and place the cooked chicken tenders on skewers and serve as an appetizer with the Simple Tzatziki from the Greek Bison Burger recipe.
  • Roasted sweet potatoes or cauliflower can be used instead of butternut squash.
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