Heat the oil in the bottom of a tagine or a large Dutch oven. Saute the onion and garlic over moderate heat until onion is translucent and soft, about 5 minutes. Either move to side of pan or set aside while browning chicken pieces.
Raise the heat, add the chicken pieces, and brown evenly turning often. Add the turmeric, cilantro, chicken stock, salt, pepper and bring to a simmer.
Meanwhile rinse the pieces of lemon in cold running water and with a sharp chef knife trim the flesh and white pith of the lemon and discard. Cut the softened rind into thin strips and stir into the chicken. Return the onion and garlic to the chicken if previously set aside.
Cover and cook very slowly for about 90 minutes. Remove lid and if necessary, boil rapidly to reduce and thicken.
Garnish with fresh cilantro before serving with couscous.
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 4|
|Calories from Fat: 354 (61%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 8g|
|Cholesterol 175.2mg||54 %|
|Sodium 874.3mg||30 %|
|Potassium 649.1mg||17 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 8.5g|
|Protein 46g||66 %|
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Calories per serving: 582
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