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Chicken Tagine With Olives & Preserved Lemon

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Ingredients

Adjust Servings:
1 roasting chicken
1/4 lb chicken gizzard (optional)
1/4 lb chicken liver (optional)
1 bunch fresh coriander (chopped)
1/2 lb onion (chopped)
5 garlic cloves
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon of real saffron
1 teaspoon turmeric
1 tablespoon white wine vinegar
5 tablespoons olive oil
3 small preserved lemons

Nutritional information

689.2
Calories
519 g
Calories From Fat
57.7 g
Total Fat
11.5 g
Saturated Fat
106.9 mg
Cholesterol
109.7 mg
Sodium
16.7 g
Carbs
3.7 g
Dietary Fiber
5.1 g
Sugars
27.4 g
Protein
389g
Serving Size

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Chicken Tagine With Olives & Preserved Lemon

Features:
    Cuisine:

    The instructions are clear and easy to follow.

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    First Rub the Rock Salt Into the Chicken Pieces and Then Wash the Chicken in the White Wine Vinegar and Water. Leave For 10 Minutes. Rinse and Dry and Place Onto a Clean Plate.

    2
    Done

    For the Marinade Place the Following Ingredients Into a Large Bowl: 3 Tablespoons of Olive Oil, Coriander, Cinnamon, Saffron, Pinch of Fine Salt, the Onions, Garlic, Cumin, Ginger, Paprika, Turmeric (colourant). Mix All These Ingredients Into the Oil and Crush the Garlic and Add a Little Water to Paste.

    3
    Done

    Roll the Chicken Pieces Into the Marinade and Leave For 10-15 Minutes.

    4
    Done

    For Cooking Use a Tagine (traditional Moroccan Dish) or a Deep, Heavy Bottom Casserole Dish. Heat the Dish Up and Add 2 Tablespoons of Olive Oil to the Hot Dish. Drop in the Chicken and Pour Over the Excess Marinade Juices. Add the Remaining Onions, Gizzards, Chicken Livers, Olives and Chopped Preserved Lemons (no Pulp).

    5
    Done

    Cook in Medium Hot Oven (150c) For 45 Minutes.

    6
    Done

    Serve With Fresh Bread or Loaf.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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