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Chicken Tagine with Olives and Citron Confit

  • 4servings
  • 75minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 chicken legs , split at the thigh and skinned

  2. Salt and freshly ground pepper

  3. 2 onions , grated or sliced

  4. 3 cloves garlic , minced

  5. Rinds of 2 confit lemons , chopped

  6. 2 tablespoons olive oil

  7. 2 teaspoons ground cumin

  8. 2 teaspoons ground coriander

  9. 1 teaspoon ginger

  10. 2 pinches saffron

  11. 1 pinch ground turmeric

  12. 1 cup/165 g green olives with pits

  13. Generous handful or two of fresh coriander leaves, roughly chopped

Instructions Jump to Ingredients ↑

  1. Sprinkle the chicken with salt and pepper. Put the chicken in a pot along with the onions, garlic, lemon rinds, olive oil, cumin, coriander, ginger , saffron and turmeric . Add a couple glasses of water and cook, covered, until the chicken is done, 40 minutes to 1 hour, removing the lid if there is too much liquid so that some can evaporate. (The dish should be quite liquid, but it's not a stew .) At the end of cooking, add the olives . Serve sprinkled with fresh coriander.

  2. Per serving: Calories:315; Total Fat: 18.5 grams; Saturated Fat : 3 grams; Protein: 28 grams; Total carbohydrates: 10 grams; Sugar : 3 grams; Fiber: 4 grams; Cholesterol: 104 milligrams; Sodium: 880 milligrams

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