Search
by Ingredient

Chicken Tagine with Preserved Lemon & Olives

StarStarStarStarHalf star

Submitted by happyzhangbo

.

YIELD

4 servings

PREP

12 min

COOK

90 min

READY

105 min

Ingredients

1500 1.5E+3
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 3E+2
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

Comments


 

 

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
 
More health news

Email this recipe