Chicken Tagine with Preserved Lemons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Method
1. In a wide casserole or heavy-bottomed pan that will fit the chicken pieces in one layer, heat the oil and add the onions. Sauté, stirring over a low heat, until softened, then stir in the garlic, saffron and ginger.
2. Add the chicken pieces, season with salt and freshly ground black pepper, and pour in about 300ml/10fl oz of water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry.
3. Cook Chicken for 20 minutes, turnign occasionally.
4. Stir in the lemon juice, coriander, parsley, preserved lemon peel and olives. Add a little water if necessary and cook for about 10 minutes, or until sauce has thickened. Serve with the olives and lemon peel on top of the meat.
Serve over brown rice or cous cous.
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLERENE.
Ingredients3 tbsp extra virgin olive oil2 onions, finely chopped2-3 cloves garlic, crushed½ tsp crushed saffron threads or saffron powder¼-½ tsp ground ginger6 Free Range, organic chicken breastssalt and freshly ground black pepper½ lemon, juice only2 tbsp chopped coriander2 tbsp chopped parsley2 small preserved lemons, peel only12-16 green or violet olives, either stoned or left whole
Method
1. In a wide casserole or heavy-bottomed pan that will fit the chicken pieces in one layer, heat the oil and add the onions. Sauté, stirring over a low heat, until softened, then stir in the garlic, saffron and ginger.
2. Add the chicken pieces, season with salt and freshly ground black pepper, and pour in about 300ml/10fl oz of water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry.
3. Cook Chicken for 20 minutes, turnign occasionally.
4. Stir in the lemon juice, coriander, parsley, preserved lemon peel and olives. Add a little water if necessary and cook for about 10 minutes, or until sauce has thickened. Serve with the olives and lemon peel on top of the meat.
Serve over brown rice or cous cous.
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLERENE.
Nutritional Info Amount Per Serving
- Calories: 368.1
- Total Fat: 12.7 g
- Cholesterol: 136.9 mg
- Sodium: 415.7 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.0 g
- Protein: 55.7 g
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