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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.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 523 | ||
Calories from Fat: 219 (42%) | ||
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Amt Per Serving | % DV | |
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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
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