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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut preserved lemon in half, remove pith and pips and rind. Reserve peel for later in recipe and chop flesh. Put chopped lemon flesh in a tagine ( can use a Dutch oven or creuset) - be sure to set the tagine atop a diffuser! | 2. Add in olive oil, finely chopped garlic, parsley and coriander and spices. | 3. Then coat the chicken in the marinade and add in finely chopped onion. | 4. On medium heat, sear the tagine for about 15 minutes. You need to be close to the tagine, otherwise the chicken will stick. You can add a little water and keep searing if it sticks. | 5. After 15 minutes, add about 2 cups of chicken stock and simmer for 45 minutes. | 6. When the chicken becomes nicely browned and the sauce is thick, add in lemon peel and 20 olives and cook for another 5 minutes. | 7. Serve with couscous, salad and bread (so you can mop up all the delicious sauce). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1		preserved	1.2808	0.4116	0.0486	0.0132
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
ginger powder	2	teaspoons		-	-	-	-
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
saffron thread	1/2	teaspoon		-	-	-	-
chicken	1		cut	-	-	-	-
red onion	1		chopped	44.0	10.274000000000001	1.21	0.11
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
olive	20			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.