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Chicken Tagine with Preserved Lemon & Olives

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

12 min

COOK

90 min

READY

105 min

Ingredients

1500 1500
GRAMS GRAMS CHICKEN
free-range, cut in half
1 15
TABLESPOON ML TURMERIC
1 1
LARGE LARGE ONIONS
thinly sliced
1 1
EACH EACH TOMATOES
ripe, coarsely chopped
½ 118
CUP ML PARSLEY LEAVES
flat-leaf, chopped
4 4
CLOVES CLOVES GARLIC
large, chopped
½ 118
CUP ML PARSLEY LEAVES
flat-leaf, chopped
1 1
EACH EACH LEMON
freshly squeezed juice
2 2
EACH EACH LEMONS
preserved, pulp removed, rind cut into strips
300 300
GRAMS GRAMS BLACK OLIVES
stoned

Directions

Rub chicken with oil and turmeric, then season with salt and black pepper.

Heat a heavy-based casserole dish, add chicken and cook until golden on both sides.

Add onion, tomato, parsley, garlic and lemon juice, bring to a simmer and cook over moderate heat for 80 to 90 minutes, or until chicken is tender.

Place on a platter.

Remove any fat from pan.

Return chicken to pan with preserved lemon rind and black olives.

Simmer for 10 minutes, then serve with rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 611g (21.6 oz)
Amount per Serving
Calories 976 46% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 991mg 41%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 23%
Sugars g
Protein 223g
Vitamin A 41% Vitamin C 97%
Calcium 19% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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