Chicken with Preserved Lemons & Green Olives
Ingredients
The base
-
1
piece
onion, thinly sliced
-
1 to 2
cloves
garlic, minced
-
1
tablespoon
ras-el-hanout
-
3
tablespoons
olive oil
-
¼ to ½
cup
water
-
1 to 2
teaspoons
preserved lemon purée
-
handful
green olives
-
handful
raisins, preferably golden
-
handful
chopped parsley
The protein
-
4
pieces
bone-in, skin-on dark meat chicken
For serving
-
as needed
pita, naan, flatbread, couscous, or rice
Instructions
- Combine all ingredients in the base of the tagine, starting with ¼ cup of water.
- Cover the tagine and heat over medium to medium-high heat.
- After 10 to 15 minutes, remove the lid and stir. If the liquid is low, add another ¼ cup of water.
- Replace the lid and continue cooking for another 15 minutes, adjusting heat to maintain bubbling.
- Taste the sauce and add salt or more preserved lemon purée if needed.
- Cook until the chicken is pulling from the bone and the sauce is bubbling vigorously. Serve with warm bread or rice.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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