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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours. | 2. Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate. | 3. Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives. | 4. Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	lbs	boneless skinless	2340.5394	0.0	283.7224	125.87200000000001
tagine spice	2	tablespoons		-	-	-	-
bay leaf	2			-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
garlic clove	4		sliced	-	-	-	-
salt black pepper			ground	-	-	-	-
yellow onion	2		sliced	-	-	-	-
flat leaf parsley	1/2	cup	chopped	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
lemon	6	slices	preserved rinsed cut	-	-	-	-
green olive	1	cup		-	-	-	-

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