Preserved lemon and cracked green olives are two of the principal ingredients of traditional Moroccan cooking. You can buy the olives at Middle Eastern and North African stores and some gourmet shops. The tagine can be made with chicken pieces or a whole chicken. Serve with couscous and salad or vegetables such as steamed carrots tossed with spices and mint.
In a bowl, mix together all the ingredients for the marinade. Put the chicken thighs or legs ina shallow dish and coat them in the marinade, rubbing it into the skin. Cover and chill in the refrigerator for 1-23 hours.
Heat the olive oil with the butter in a tagine. Remove the chicken pieces from the marinade and brown them in the oil. Pour over the marinade that is left in the dish and add enough water to come halfway up the sides of the chicken pieces. Bring the water to a boil, reduce the heat, cover with a lid, and simmer for about 45 minutes, turning the chicken from time to time.
Add the preserved lemon, olives, and half the thyme to the tagine. Cover again and simmer for a further 15-20 minutes. Check the seasoning and sprinkle the rest of the thyme over the top. Serve immediately from the tagine.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2486.9mg||86 %|
|Potassium 207.8mg||5 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 11.6g|
|Protein 1.8g||3 %|
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Calories per serving: 59
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