4 Serves
55 Mins
18 g
10 g
82 g
Prepare the chicken thighs by trimming excess fat and patting them dry. Finely chop the onion and garlic.
Ingredients, vitamins, and health benefits
Onion
Garlic
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GreekVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
194 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
22 g / 20 gCholesterol
180 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the olive oil in a tajine or heavy-bottomed pot over medium heat. Sear the chicken thighs until golden brown on all sides.
Add the chopped onion and garlic to the pot, sautéing until softened. Stir in the spice blend, preserved lemons, and chicken stock.
Cover the pot and reduce heat to low. Simmer the chicken gently until the meat is tender and cooked through, approximately 30 minutes.
Chicken Thighs
Olive Oil
Spice Blend
Lemon
Chicken Stock
Vitamin A
124 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
194 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
22 g / 20 gCholesterol
180 mg / 300 mgCaffeine
0 mgNet Carbs
13
g35
g11
g
American
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g