lunch

Chicken & Preserved Lemon Tagine

Name: Chicken & Preserved Lemon Tagine
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs; 2 small white onions; 2 garlic cloves, minced; 2 tablespoon vegetable oil; 1 piece ginger root; 2 cups chicken broth; pitted green olives; 1 whole preserved lemon, sliced; 2 teaspoons harissa; 2 teaspoons cumin; 1 teaspoon ginger powder; 1 teaspoon turmeric; 3 dried chilies (to garnish); fresh cilantro

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken legs4
Onionssmall2 small
Garlic clovesminced2
Vegetable oil2 tbsp
Ginger root1
Chicken broth2 cups
Olives4 servings
Preserved lemonsliced1 whole
Harissa2 tsp
Cumin2 tsp
Ginger powder1 tsp
Turmeric1 tsp
Chiliesto garnish3
Cilantro4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Add 1 tbsp vegetable oil to a pot.
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.
3
Add the cumin, ginger and turmeric to the onions and garlic.

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