CHICKEN TAGINE WITH OLIVES AND CITRON CONFIT

Chicken Tagine with Olives and Citron Confit image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 chicken legs, split at the thigh and skinned
Salt and freshly ground pepper
2 onions, grated or sliced
3 cloves garlic, minced
Rinds of 2 confit lemons, chopped
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ginger
2 pinches saffron
1 pinch ground turmeric
1 cup/165 g green olives with pits
Generous handful or two of fresh coriander leaves, roughly chopped

Steps:

Sprinkle the chicken with salt and pepper. Put the chicken in a pot along with the onions, garlic, lemon rinds, olive oil, cumin, coriander, ginger, saffron and turmeric. Add a couple glasses of water and cook, covered, until the chicken is done, 40 minutes to 1 hour, removing the lid if there is too much liquid so that some can evaporate. (The dish should be quite liquid, but it's not a stew.) At the end of cooking, add the olives. Serve sprinkled with fresh coriander.
Per serving: Calories:315; Total Fat: 18.5 grams; Saturated Fat: 3 grams; Protein: 28 grams; Total carbohydrates: 10 grams; Sugar: 3 grams; Fiber: 4 grams; Cholesterol: 104 milligrams; Sodium: 880 milligrams

Nutrition Facts : Calories 315, Fat 18.5 grams, SaturatedFat 3 grams, Cholesterol 104 milligrams, Sodium 880 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 28 grams, Sugar 3 grams