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photo Chicken Tagine with Lemons and Olives Recipe | Say Mmm

Chicken Tagine with Lemons and Olives

The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
4 Servings - myrecipes.com
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Servings:4  | Calories:704 | Total Fat:31g  | Chol:329mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 8g
40 %
Total Carb 7g
2 %
Fiber 2g
8 %
Sugars 2g
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Cholesterol 329mg
110 %
Sodium 1191mg
50 %
Protein 94g
187 %
Calories:
51% Chicken leg quarters
36% Chicken breast halves
5% Others combined
5% Green olives
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 chicken breast halves (about 1 1/2 pounds), skinned
2 chicken leg quarters (about 1 pound), skinned
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
3/4 cup fat-free, less-sodium chicken broth
3/4 cup pitted whole green olives
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley

Directions : View recipe directions on myrecipes.com
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