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    You are in: Home / Recipes / Chicken Tajine with Olives and Preserved Lemons Recipe
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    Chicken Tajine with Olives and Preserved Lemons

    Average Rating:

    4 Total Reviews

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    • on August 26, 2013

      This is delicious! Made as directed using Moroccan Spiced Preserved Lemons for the preserved lemons. Thanks, evelyn/athens! Made for ZWT9, team Gourmet Goddesses.

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    • on May 15, 2009

      Amazing flavor! Absolutely worth the time and preparation. Some points are a little unclear though. I chose to use thigh fillets and served it on a bed of Cous Cous. Fantastic!!

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    • on March 29, 2008

      This tajine is delicious. I followed the recipe exactly except that I did not include the preserved lemons ( as I didn't have any) instead I just used some fresh lemon zest. A really great way to serve chicken. Thank you for posting.

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    • on February 19, 2006

      Truly a wonderful dish. I used about 2 pounds of skinless boneless chicken breast. Otherwise I followed the recipe, although I did use the finely chopped peel from two preserved lemons and did not strain the sauce. I was doubtful about the whole cup of cilantro, but trusting Evelyn, did as instructed. The resulting sauce is not predominately cilantro or lemon--but rather a quite wonderful fresh, bright sauce, very aromatic. The chicken remained moist and tender. This was wonderful the first night with rice, and even better, warmed up and served another night with couscous. Thanks again, Evelyn.

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    Nutritional Facts for Chicken Tajine with Olives and Preserved Lemons

    Serving Size: 1 (436 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1124.5
     
    Calories from Fat 734
    65%
    Total Fat 81.5 g
    125%
    Saturated Fat 21.3 g
    106%
    Cholesterol 340.1 mg
    113%
    Sodium 800.0 mg
    33%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 2.2 g
    8%
    Protein 85.8 g
    171%

    The following items or measurements are not included:

    preserved lemons

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