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    You are in: Home / Recipes / Lemon, Chicken & Green Olive Tagine Recipe
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    Lemon, Chicken & Green Olive Tagine

    Lemon, Chicken & Green Olive Tagine. Photo by Sue Lau

    1/1 Photo of Lemon, Chicken & Green Olive Tagine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    bluemoon downunder's Note:

    A traditional Moroccan tagine which I found in the October 2008 'Australian Good Food' magazine which assures you that this recipe will take you on a romantic escape to Marrakech "without aid of a flying carpet". This recipe is for two, but the quantity could easily be increased. Essentially the only change I made to this recipe was to suggest sneaking in some wine, which is what I'll certainly do when I make it. If you cannot find Turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. This recipe can be prepared ahead.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil over a high heat in a heavy-based pan or tagine dish, and cook the chicken in batches for 2 minutes on each side until lightly browned; remove the chicken from the pan and set aside.
    2. 2
      Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened; add the turmeric and cumin and cook for another minute, until fragrant.
    3. 3
      Return the chicken to the pan with 21/2 cups of water (or a mix of water and white wine); bring to the boil, then simmer, covered, for 15 minutes or until the chicken is thoroughly cooked.; remove the chicken from the pan and keep warm.
    4. 4
      Add the potato to the pan and simmer, covered, for 12-15 minutes or until the potatoes are tender.
    5. 5
      Meanwhile, place the olives in a small pan, cover with water and bring to the boil; drain off the water, then repeat this step.
    6. 6
      Return the chicken to the pan with the olives, preserved lemon, lemon juice and parsley and stir to combine well until all the ingredients are heated through.
    7. 7
      Serve with Turkish bread.

    Ratings & Reviews:

    • on February 05, 2009

      55

      Very good! I had never heard of preserved lemons and the first time I have ever made them. We liked all the flavors. I used boneless skinless chicken breast. Thanks for sharing. Made for newest zaar tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2009

      55

      This was excellent! I did use chicken breast (boneless) in this as I had ran out of thighs and forgot to pick them up. This is very substantial with the potatoes so I would advise that adding other starches to the menu (such as flat bread or couscous) be added with caution. A salad would go very nicely! I loved the lemony flavor of this and it really made the chicken and potato flavors shine. Thanks for sharing! ~Sue

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon, Chicken & Green Olive Tagine

    Serving Size: 1 (493 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 402.5
     
    Calories from Fat 93
    23%
    Total Fat 10.4 g
    16%
    Saturated Fat 2.1 g
    10%
    Cholesterol 114.5 mg
    38%
    Sodium 136.7 mg
    5%
    Total Carbohydrate 45.9 g
    15%
    Dietary Fiber 5.9 g
    23%
    Sugars 6.7 g
    27%
    Protein 32.2 g
    64%

    The following items or measurements are not included:

    preserved lemons

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