Chicken Tagine
Amanda
This Chicken Tagine is packed full of the flavours of fresh green olives, preserved lemons, garlic, coriander, ginger and chickpeas and is a good dish for entertaining
Prep Time 15 minutes mins
Cook Time 1 hour hr
chill 1 hour hr
Total Time 2 hours hrs 15 minutes mins
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 419 kcal
8 skinned chicken thighs 1 tin of chickpeas drained 100 g green olives 2 preserved lemons seasoning oil for frying 400 ml boiling water To serve 1 tablespoon chopped coriander For the marinade 1 onion 3 cloves of garlic 30 g ginger juice and zest of a lemon 1 teaspoon salt 3 tablespoon olive oil 3 tablespoon chopped coriander 1 tablespoon chopped oregano pinch of saffron Make the marinade by processing or grating the onion, ginger and garlic.
Add the remaining marinade ingredients and pour over the chicken.
Cover and refrigerate for ant least an hour or overnight.
Heat oil in a frying pan, scrape the marinade from the chicken and brown on both sides.
Transfer the chicken to a tagine or lidded dish, scrape over the marinade and pour over the water.
Cook at 180 degrees C for 40 minutes.
Slice the lemon and add to the chicken tagine with the chickpeas and olives.
Return to the oven for another 20 minutes.
Serve with the remaining coriander sprinkled over.
Calories: 419 kcal Carbohydrates: 6 g Protein: 44 g Fat: 24 g Saturated Fat: 4 g Cholesterol: 215 mg Sodium: 1175 mg Potassium: 644 mg Fiber: 1 g Sugar: 1 g Vitamin A: 173 IU Vitamin C: 3 mg Calcium: 44 mg Iron: 2 mg