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Chicken Tajine with Onions, Preserved Lemon, and Olives

I love cooking tajines. Allow for cooking time.

Chicken Morocco Tajine Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 40 minutes
Energy: 516 kcal / serving

Instructions

  • 1.   Peel the onion, cut it in half, and slice it into strips about ½ cm wide.
    Peel the garlic, remove the germ, and crush the cloves.
    Peel the potatoes and cut them into 3 cm pieces.
  • 2.   Mix half of the salt and pepper and sprinkle it on the chicken thighs on all sides.
    In a sauté pan, heat the oil and butter and brown the chicken thighs, then remove them from the pan and set aside.
  • 3.   Put the spices in the chicken fat and toast them for a few minutes.
  • 4.   Add the onions and sweat them with the spices, add the potatoes, and return the thighs to the sauté pan.
    Add water just to cover the vegetables, add the quartered preserved lemon.
  • 5.   Bring to a boil and let simmer over medium heat for 20 minutes covered.
  • 6.   Add the olives and let cook for another 10 minutes covered.
    Add the chopped parsley at the end of cooking.
  • 7.   Serve sprinkled with coriander leaves.

Ingredients for servings

  • 4 chicken thighs
  • 6 firm-fleshed potatoes
  • 1 large onion
  • 3 garlic cloves
  • 1 preserved lemon (salty)
  • 20 g of butter
  • 1 teaspoon of salt
  • 1 teaspoon of white pepper
  • 1 tablespoon of olive oil
  • 1 teaspoon of ginger powder
  • 1 teaspoon of ras el-hanout
  • 1 teaspoon of turmeric powder
  • 1 bunch of parsley
  • 1 cup of fresh coriander
  • 100 g of pitted green olive

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    516 kcal
    26 %
  • Fat
    18,42 g
    26 %
  • of which saturated
    5,62 g
    28 %
  • Carbohydrates
    45,45 g
    17 %
  • of which sugar
    4,19 g
    5 %
  • Protein
    36,31 g
    73 %
  • Fibers
    7,58 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.