Moroccan Chicken Tagine

Preparation

1. dice the onion and celery
2. Peel and slightly crush the garlic
3. Grate or finely chop the ginger
4. Cut the lemons into 8 pieces (half them in each of the 3 dimensions)
5. Cut the chicken into approx 3cm cubes and season with a little salt and pepper
6. Put the other half of the oil in the tagine and gently fry the onions
7. Put half the olive oil into a pan and brown the chicken, around 5 mins
8. Add all of the other ingredients except the mint and water, stir together, and cook for around 5 minutes
9. Add the mint and water and stir in
10. Add the browned chicken to the tagine, turn the heat down to low, put the lid on the tagine and cook for around 45 minutes to 2 hours

Notes

• If possible use olives in oil not brine. If the olives have been in brine then rinse them well to avoid the tagine ending up too salty.

Ingredients

• 1 Kg chicken breasts
• Pinch salt
• Pinch ground black pepper
• 2 tsp olive oil
• 350 ml water
• 1 chicken stock cube
• 3 tbsp harissa paste
• 1 tbsp ground cumin
• 2 large whole lemons
• 8 cloves garlic
• 1 stick celery
• 1 large red onion
• 150g olives
• 1 thumb fresh ginger
• 40g fresh mint

Equipment

• Tagine
• Chopping board
• Knife
• Heat diffuser

Nutritional Facts

• Serving size: 524.9g
• (18% / 23%)   Calories: 457kcal
• (29%)Total fat: 16g
• (15%)   Saturated fat: 2.9g
• (28%)   Unsaturated fat: 9.7g
•     Mono: 7.8g
•     Poly: 1.9g
• (61%)   Cholesterol: 183mg
•   Trans Fat: 0g
• (6%)Total carbohydrates: 19g
•   Starch: 0g
• (5%)   Sugars: 1.5g
•     Sucrose: 1g
•     Glucose: 1.4g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.1g
•     Galactose: 0.1g
• (20%)   Fibre: 5.1g
• (118%)Protein: 59g
• Salts
• (47%)   Sodium: 934mg
• (33%)   Potassium: 1.2g