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    You are in: Home / Recipes / Chicken Tagine With Preserved Lemon and Olives Recipe
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    Chicken Tagine With Preserved Lemon and Olives

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Debbwl's Note:

    I came across this as I was doing research for the ZWT9 Tagine Cooking Class challenge. It comes from a blog called What’s Cooking in your World?

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    Units: US | Metric


    1. 1
      Cut preserved lemon in half, remove pith and pips and rind. Reserve peel for later in recipe and chop flesh. Put chopped lemon flesh in a tagine ( can use a Dutch oven or creuset) - be sure to set the tagine atop a diffuser!
    2. 2
      Add in olive oil, finely chopped garlic, parsley and coriander and spices.
    3. 3
      Then coat the chicken in the marinade and add in finely chopped onion.
    4. 4
      On medium heat, sear the tagine for about 15 minutes. You need to be close to the tagine, otherwise the chicken will stick. You can add a little water and keep searing if it sticks.
    5. 5
      After 15 minutes, add about 2 cups of chicken stock and simmer for 45 minutes.
    6. 6
      When the chicken becomes nicely browned and the sauce is thick, add in lemon peel and 20 olives and cook for another 5 minutes.
    7. 7
      Serve with couscous, salad and bread (so you can mop up all the delicious sauce).

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    Nutritional Facts for Chicken Tagine With Preserved Lemon and Olives

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.5
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 7.5 g
    Cholesterol 88.6 mg
    Sodium 416.7 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 1.8 g
    Sugars 3.1 g
    Protein 25.1 g

    The following items or measurements are not included:

    preserved lemons

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