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4 Serves
92 Mins
In a large bowl, combine the chicken with salt, black pepper, and mixed herbs to create the marinade.
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JamaicanVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
34 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
720 mg / 1,250 mgPotassium
1126 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
289 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat the olive oil in a tagine or heavy-bottomed pot over medium-high heat.
Sear the marinated chicken pieces until they are golden brown on all sides.
Add the preserved lemon and additional herbs to the pot, cover, and cook at 190°C in the oven for 60 minutes until the chicken is tender and fully cooked.
Remove the tagine from the oven and allow the chicken to rest for 5 minutes before serving.
13
g26
g93
g
American
Indian