Chicken Tagine with Olives, Artichokes and Onions recipe

Ingredientsfor

Ingredients: 1 ready to cook, cut into pieces Roasted Chicken (1,2 kg); salt; freshly ground peppers; 4 small onions; 2 Artichoke (from a jar); 1 ½ lemons; 50 grams butter; 2 Tbsps olive oil; 3 garlic cloves; 1 tsp ground ginger; ½ sm can Saffron; 100 grams green Olives (pitted); 2 Tbsps freshly chopped cilantro; 2 Tbsps freshly chopped parsley; parsley (for garnishing)

How healthy are the main ingredients?

Olive olive oil parsley salt onion Artichoke

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Preparation

Cut lemons into thick slices.

Heat butter and oil in a roasting pan, saute peeled onions briefly. Add peeled and squeezed garlic, ginger, saffron and 250 ml (approximately 1 cup) of water and mix well, season with salt and pepper. Add chicken and turn until chicken pieces are completely coated with sauce. Bring to a boil, cover and simmer for about 30 minutes on low heat.

Add olives, lemons, artichokes, cilantro and parsley and simmer, covered, for another 15 minutes. Season to taste. When chicken is cooked, remove from pan and keep warm. If sauce to be too thin, boil down a bit on high heat. Arrange chicken and vegetables with sauce in a tagine bowl and serve immediately.

Calorie	836 cal.	(40 %)
Protein	53 g	(54 %)
Fat	65 g	(56 %)
Carbohydrates	9 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	18.1 g	(60 %)

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Ingredients

Chicken Tagine with Olives, Artichokes and Onions