First, make marinade. In a bowl, mix together the garlic, tumeric, lemon juice and olive oil. Toss the chicken in the mixture, then cover and leave in refrigerator for 1-2 hours.
Heat the oil in a tagine or heavy-based caserole dish. Stir in the onions, preserved lemon, and the sugar and saute for 2-3 minutes, until slightly caramelized. Toss in the marinated chicken, then add the harissa and tomato paste. Pour in the stock and bring to a boil. Reduce heat, cover with lid and cook gently for 15 minutes.
Toss in the artichoke, cover with lid again, and cook for a further 5 minutes. Add the grapes with some of the cilantro and season to taste with salt and pepper. Sprinkle with the remaining cilantro to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (432g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 219 (42%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 3g|
|Cholesterol 139.1mg||43 %|
|Sodium 308.2mg||11 %|
|Potassium 891.8mg||23 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 15.3g|
|Protein 57.7g||82 %|
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.
Calories per serving: 523
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.