Moroccan Chicken Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Bone in skin on Chicken leg/thigh quarters3 tbsp butter (or 1 tbsp butter and 2 tbsp olive oil)1 medium yellow onion chopped1 inch ginger knob minced (about 1 tbsp)4 cloves garlic, smashed3 tbsp fresh parsley finely chopped1/4 cup fresh coriander/cilantro finally chopped100 grams briny olives smashed or chopped (I used green olives cured in salt and water only)1 preserved lemon lacto fermented (using only water lemon and salt and traditionally fermented) chopped1/4 cup white wine and 1/4 cup chicken broth or 1/2 cup white wine total.
Melt butter (or butter and olive oil together) in Large tagine or dutch oven. Sprinkle chicken with salt and pepper and brown well over medium high heat. Remove chicken from tagine with slotted spoon. Add onions, ginger, cinnamon and turmeric to tagging. Cook until onions are translucent. Add garlic and cook another one minute. Add chicken back to tagine. Deglaze tagine using 1/4 cup wine. Add additional wine or broth and bring to a boil. Cover and simmer 45 minutes over low heat. (the longer the better). 5-10 minutes prior to serving, remove chicken. Stir in lemon, parsley, coriander/cilantro, and olives. Return chicken and cook uncovered 5-10 minutes until sauce thickens slightly. Serve over cauliflower rice (or couscous if not watching carbs.)
Serving Size: Makes 4 servings, one chicken quarter and about 1/2 cup sauce
Number of Servings: 4
Recipe submitted by SparkPeople user ERINAINE.
Serving Size: Makes 4 servings, one chicken quarter and about 1/2 cup sauce
Number of Servings: 4
Recipe submitted by SparkPeople user ERINAINE.
Nutritional Info Amount Per Serving
- Calories: 357.6
- Total Fat: 29.6 g
- Cholesterol: 128.2 mg
- Sodium: 536.6 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.5 g
- Protein: 18.0 g
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