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CHICKEN TAJINE WITH APRICOTS, OLIVES, AND MINT

Chicken Olives Public
Course: Main course
Preparation time: 50 minutes
Cooking time: 45 minutes
Energy: 244 kcal / serving

Instructions

  • 1.   The day before, wash and chop the coriander, parsley, and mint. Peel and chop the ginger. Peel and crush the onion and garlic.
  • 2.   Squeeze the lemons into a bowl. Add the herbs, garlic, onion, saffron, and paprika. Mix well.
  • 3.   Add the chicken pieces and turn to coat. Cover and refrigerate overnight.
  • 4.   The next day, preheat the oven to 200°C (if you have a tajine dish).
  • 5.   Drain the chicken pieces. Heat olive oil in a non-stick skillet or a Dutch oven and brown the chicken for 10 minutes over medium heat, stirring.
  • 6.   Transfer the meat to a tajine dish. If you don't have one, leave it in the Dutch oven. Add the marinade, dried apricots, olives, and preserved lemons.
  • 7.   Cover and bake for 40 minutes, or simmer over low heat.
  • 8.   Enjoy hot with a side of sautéed vegetables!

Ingredients for servings

  • 8 chicken thighs
  • 8 dried apricots
  • 8 olives
  • 3 lemons
  • 2 preserved lemons
  • 2 tablespoon of olive oil
  • 1 tablespoon of fresh coriander
  • 1 tablespoon of fresh mint
  • 1 tablespoon of ginger powder
  • 1 onion
  • 1 garlic clove
  • 1 pinch of saffron
  • 1 teaspoon of paprika
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    244 kcal
    12 %
  • Fat
    10,51 g
    15 %
  • of which saturated
    2,25 g
    11 %
  • Carbohydrates
    6,5 g
    2 %
  • of which sugar
    3,67 g
    4 %
  • Protein
    29,56 g
    59 %
  • Fibers
    1,4 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.