4 Serves
90 Mins
In a large bowl, combine the chicken with ginger, turmeric, saffron, and a splash of olive oil to marinate for at least 15 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
SyrianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
35 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
789 mg / 1,250 mgPotassium
1249 mg / 4,700 mgSodium
859 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
89 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
295 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the olive oil in a tagine or heavy-bottomed pot over medium heat and sear the chicken pieces until golden brown on all sides.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Pour in enough water to partially cover the chicken, then add the preserved lemons and olives. Cover and simmer on low heat until the chicken is tender and cooked through.
Season the sauce with salt and black pepper to taste, then serve the tagine hot, garnished with fresh herbs if desired.
6
g19
g7
g
Japanese
Tunisian