Chicken, Olive And Lemon Tangine Recipe

Name: Chicken, Olive And Lemon Tangine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 chicken legs; 2 large onions, sliced; 2 tablespoons ground coriander; 2 teaspoons white pepper; 2 teaspoons ground ginger; 1 teaspoon ground turmeric; 1/2 teaspoon saffron thread, crushed; 1 1/2 cups chicken stock; 2 medium potatoes, sliced horizontally (optional, see tagine method above); 170 g green olives, pitted & halved; 2 tablespoons unsalted butter; 1 tablespoon parsley, finely chopped; 2 teaspoons coriander, finely chopped; 2 preserved lemons, cut into slices; salt & freshly ground black pepper, to taste

Servings: persons

3 tablespoons olive oil
6 chicken legs
2 large onions, sliced
2 tablespoons ground coriander
2 teaspoons white pepper
2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon saffron thread, crushed
1 1/2 cups chicken stock
2 medium potatoes, sliced horizontally (optional, see tagine method above)
170 g green olives, pitted & halved
2 tablespoons unsalted butter
1 tablespoon parsley, finely chopped
2 teaspoons coriander, finely chopped
2 preserved lemons, cut into slices
salt & freshly ground black pepper, to taste

1
See notes in Recipe Description above.
2
Heat the oven to 180u00b0C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
3
Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 chicken legs, 2 large onions, sliced, 2 tablespoons ground coriander, and more.

Yes, Chicken, Olive And Lemon Tangine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Olive And Lemon Tangine

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