Directions:
- Add the olives to a pan of boiling water. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. Repeat twice more, using fresh water each time.
- Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.
- Add the chicken breasts and fry for a minute or two.
- Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.
- Add the preserved lemon, coriander, parsley and the blanched olives.
- Add enough water to just cover the chicken, then bring to the boil.
- Reduce the heat, cover and simmer on a low heat for about 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.88 Kcal (439 kJ) | ||
| Calories from fat | 92.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 16% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 1% | |
| Sodium | 189.97mg | 8% | |
| Potassium | 46.57mg | 1% | |
| Total Carbs | 2.72g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 283.81 Kcal (1188 kJ) | ||
| Calories from fat | 250.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.79g | 16% | |
|---|---|---|---|
| Cholesterol | 5.55mg | 1% | |
| Sodium | 514.05mg | 8% | |
| Potassium | 126.02mg | 1% | |
| Total Carbs | 7.36g | 1% | |
| Sugars | 1.69g | 3% | |
| Dietary Fiber | 1.88g | 3% | |
| Protein | 2.9g | 2% | |
| Vitamin C | 5.7mg | 4% | |
| Iron | 0.4mg | 1% | |
| Calcium | 35.4mg | 1% | |
* 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.
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