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1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon tomeasure 2 tablespoons; set wedges and juice aside.
2. Add butter/olive oil to your tagine or a large cast iron skillet and heatover medium-high heat. (If you have a Le Creuset cast iron tagine, you canuse that. If you have a clay tagine, use a skillet.)
3. Add chopped onion. Cook until soft.
4. Cut chicken into bite-sized pieces.
5. Set burner to high and add chicken to tagine (or skillet). Sear untilslightly browned. Turn down the heat.
6. Cut lemons in half. Squeeze 2-3 tablespoons worth of juice and set aside.Cut lemons into small slices.
7. Add sliced lemons, crushed garlic, paprika, cinnamon, ginger, and honeyto tagine (or skillet) and mix.
8. Add chicken stock and bring to boil. Sprinkle with sea salt and freshlyground black pepper.
9. Once boiling, if using Le Creuset tagine, reduce heat to low and cover.If using clay tagine, transfer from skillet to tagine, reduce heat to lowand cover.
10. Cook for 45 minutes.
11. Transfer chicken to bowl or plate.
12. Add olives and 2 tablespoons lemon juice to tagine.
13. Set heat to high. Bring to a boil and cooke uncovered until it reduces2/3 to 3/4.
14. Season to taste with salt and pepper.
15. Add chicken back to the tagine and serve over brown rice or whole wheatcouscous (if using couscous, soak overnight with water and whey orcouscous).
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 286 Calories From Fat: 8 Total Fat: <1g Cholesterol: 0mg Sodium: 6.3mg Potassium: 225.3mg Carbohydrates: 76.1g Fiber: 4.2g Sugar: 70.4g Protein: 1.4g
Web Page:http://www.cheeseslave.com/2009/11/24/moroccan-chicken-with-lemon-and-green-olives/
Author Note: I spoke to a Moroccan cooking expert at the WAPF conference andshe said you can use a regular dutch oven or cast iron skillet with a lid.It might not come out AS good as it does with the tagine, but it will workjust fine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (-2589g) | ||
Recipe Makes: -1 Servings | ||
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Calories: -545 | ||
Calories from Fat: -545 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat -13.1g | -17 % | |
Saturated Fat -3.3g | -17 % | |
Monounsaturated Fat -5.7g | ||
Polyunsanturated Fat -2.8g | ||
Cholesterol -28.8mg | -9 % | |
Sodium -1383.7mg | -48 % | |
Potassium -1514.2mg | -40 % | |
Total Carbohydrate -98.2g | -29 % | |
Dietary Fiber -14.1g | -56 % | |
Sugars, other -84.1g | ||
Protein -28g | -40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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