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Chicken Tajine With Preserved Lemon and Olives Recipe

Chicken Tajine With Preserved Lemon and Olives Recipe

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Chicken Tajine With Preserved Lemon and Olives

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Ingredients:

Serving

1/2 tsp saffron thread
1/4 cup water (to soad saffron)
2 garlic cloves, halved
1 tbsp fresh ginger, chopped
1/2 preserved lemon, rinsed
2 onions, quartered
1/2 red chile
1 tbsp sweet paprika
1 tbsp ground cumin
1 pinch salt
1 tsp ground black pepper
2 tbsp fresh coriander (chopped with stems and leaves
2 tbsp fresh parsley, chopped
1/2 cup olive oil
2 bay leaves , torn in half
1 roasting chickens, cut into 8 pieces (size 10 or 12) or 8 chicken drumsticks or 8 chicken thighs (with bones)
1 tomato
1 onion
2 large potatoes, cut into wedges
1 onion, sliced
1 tomato, sliced
150 g green olives, pitted
1 bunch fresh coriander
1 cup water
1 preserved lemon , cut into 6 segments

Directions:

Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
Serve with suggested couscous.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	415.62 Kcal (1740 kJ)
Calories from fat	322.63 Kcal
		% Daily Value*
Total Fat	35.85g	55%
Cholesterol	66.67mg	22%
Sodium	649.93mg	27%
Potassium	455.69mg	10%
Total Carbs	18.72g	6%
Sugars	6.65g	27%
Dietary Fiber	5.43g	22%
Protein	7.93g	16%
Vitamin C	30.9mg	51%
Vitamin A	0.9mg	29%
Iron	3.3mg	18%
Calcium	90.9mg	9%

Amount Per 100 g
Calories	121.48 Kcal (509 kJ)
Calories from fat	94.3 Kcal
		% Daily Value*
Total Fat	10.48g	55%
Cholesterol	19.49mg	22%
Sodium	189.97mg	27%
Potassium	133.19mg	10%
Total Carbs	5.47g	6%
Sugars	1.94g	27%
Dietary Fiber	1.59g	22%
Protein	2.32g	16%
Vitamin C	9mg	51%
Vitamin A	0.3mg	29%
Iron	1mg	18%
Calcium	26.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.5

Points
12

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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