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Moroccan Chicken Tagine with Olives and Preserved Lemons

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Ingredients

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	1 chicken, cut into serving pieces (thighs or drumsticks) or 8 chicken pieces (thighs or drumsticks)

	1 tablespoon cumin
	2 teaspoons paprika
	1/2 - 1 teaspoon ginger
	1/2 - 1 teaspoon turmeric
	5 garlic cloves, chopped
	fresh coriander, several handfuls, chopped
	2 lemons, juice of
	black pepper, ground (to taste)
	cayenne pepper, ground (to taste)
	3 - 5 tablespoons flour

	4 tomatoes, chopped (either ripe or canned)

Nutritional information

443.7

Calories

275 g

Calories From Fat

30.6 g

Total Fat

6.8 g

Saturated Fat

87 mg

Cholesterol

286.3 mg

Sodium

18.4 g

Carbs

3.1 g

Dietary Fiber

5.8 g

Sugars

25.4 g

Protein

382g

Serving Size

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Moroccan Chicken Tagine with Olives and Preserved Lemons

Name: Moroccan Chicken Tagine with Olives and Preserved Lemons
Prep time: 20 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: : 1; : 1; : 2; : 1/2 - 1; : 1/2 - 1; : 5; : 2; : 3 - 5; : 4

Features:

Cuisine:

American

Moroccan Chicken with lemons and three types of olives. If you like sour/lemon flavours then this dish will be suitable for you. This dish is very easy and preparation time is only 10 mins and 30 mins to marinate. The recipe requires 1 chicken cut into serving pieces but used 8 chicken pieces (thighs & drumsticks) with skin off. I don't normally have fresh coriander regularly available but used 1 teaspoon of coriander powdered. It comes from a book called 'The Olive Oil Cookbook' by Marlena Spieler.

120 min
Serves 4
Easy

Ingredients

1
1
2
1/2 - 1
1/2 - 1
5
2
3 - 5
4

Directions

Tajine Msir Zeetoon – Moroccan Chicken With Lemons, Moroccan Chicken with lemons and three types of olives If you like sour/lemon flavours then this dish will be suitable for you This dish is very easy and preparation time is only 10 mins and 30 mins to marinate The recipe requires 1 chicken cut into serving pieces but used 8 chicken pieces (thighs & drumsticks) with skin off I don’t normally have fresh coriander regularly available but used 1 teaspoon of coriander powdered It comes from a book called ‘The Olive Oil Cookbook’ by Marlena Spieler

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Steps

1 Done	Combine the Chicken With Cumin, Paprika, Ginger, Turmeric, Garlic, Coriander, Lemon Juice and Peppers, and Place in a Baking Dish in a Single Layer.
2 Done	Leave to Marinate For 30 Mins, Then Add the Flour, and Toss Together to Cost Well.
3 Done	Heat the Oven to 160o C/325o F/ Gas Mark 3. Add the Chopped Tomatoes, Olives, Lemon Wedges, Olive Oil and Stock to the Dish.
4 Done	Bake Uncovered For About an Hour or Until the Chick Is Tender and a Delicious Sauce Has Formed.
5 Done	Note on Olives: You Need to Have 10-15 Each of Three Types in Total You Can Choose Green Olives of Your Choice, Black Olives, Cracked Olives, Oil-Cured Olives, Purplish-Red Olives, Kalamata, Pimiento-Stuffed Green Olives, Etc.