4 Serves
71 Mins
Prepare the chicken, onions, and garlic by chopping them into uniform pieces using a chef's knife on a cutting board.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
90 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
498 mg / 1,250 mgPotassium
846 mg / 4,700 mgSodium
559 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the olive oil in a tagine or heavy-bottomed pot over medium heat.
Add the chicken, onions, and garlic to the pot, sautéing until the chicken is browned and the onions are translucent.
Add the green olives and spice blend, then cover with water and simmer until the chicken is fully cooked and tender.
26
g53
g41
g
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Algerian