Chicken & Preserved Lemon Tagine

Chicken & Preserved Lemon Tagine

  Ready in : 45 mins

If you have roughly 45 minutes to spend in the kitchen, Chicken & Preserved Lemon Tagine might be a super gluten free, dairy free, whole 30, and ketogenic recipe to try. One serving contains 400 calories, 23g of protein, and 31g of fat. For $1.35 per serving, you get a main course that serves 4. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires chicken legs, preserved lemon, chilies, and turmeric. With a spoonacular score of 38%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Chicken Tagine with Green Olives and Preserved Lemon, Chicken Tagine With Green Olives & Preserved Lemon, and Chicken Tagine with Preserved Lemon, Green Olives, & Oregano.

Ingredients

chicken legs

chicken legs

4

onions

onions

2 small

garlic cloves

garlic cloves

2

vegetable oil

vegetable oil

2 tablespoon

ginger root

ginger root

1 piece

chicken broth

chicken broth

2 cups

olives

olives

4 servings

preserved lemon

preserved lemon

1

harissa

harissa

2 teaspoons

cumin

cumin

2 teaspoons

ginger powder

ginger powder

1 teaspoon

turmeric

turmeric

1 teaspoon

chilies

chilies

3

cilantro

cilantro

4 servings

Cooking in Steps

  1. 1
    Add 1 tbsp vegetable oil to a pot.

    vegetable oil

    vegetable oil

    pot
    pot
  2. 2
    Saute the diced onions and garlic in the pot on low heat just to sweat the onions. While doing so, pan fry the chicken legs in a separate pan with another tbsp vegetable oil just to get a golden brown on both sides.

    vegetable oil

    vegetable oil

    chicken leg

    chicken leg

    garlic

    garlic

    onion

    onion

    frying pan
    frying pan
    pot
    pot
  3. 3
    Add the cumin, ginger and turmeric to the onions and garlic.

    turmeric

    turmeric

    garlic

    garlic

    ginger

    ginger

    onion

    onion

    cumin

    cumin

  4. 4
    Place the chicken legs side by side into the pot with the onions and add a light chicken broth (unsalted) just enough but not covering the chicken.

    chicken broth

    chicken broth

    chicken leg

    chicken leg

    whole chicken

    whole chicken

    onion

    onion

    pot
    pot
  5. 5
    Add the sliced preserved lemon and pitted green olives. The lemon is sour and salty so there is no need to add any salt to this dish.

    preserved lemon

    preserved lemon

    green olives

    green olives

    lemon

    lemon

    salt

    salt

  6. 6
    Let the broth reduce, add the harissa and stir. Turn the chicken over and spoon the sauce over the meat.When the chicken is cooked, garnish with chopped cilantro, dried whole chilis and sliced preserved lemon.I recommend serving this with couscous.

    preserved lemon

    preserved lemon

    cilantro

    cilantro

    couscous

    couscous

    whole chicken

    whole chicken

    harissa

    harissa

    chili pepper

    chili pepper

    broth

    broth

    meat

    meat