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 half the olive oil into the tagine and brown the chicken and then remove
7. Put the other half of the oil in the tagine and gently fry the onions
8. Add all of the other ingredients, stir together, and cook for around 10 minutes
9. Return the chicken to the tagine, turn the heat down to a low-medium and put the lid on the tagine and cook for around 45 minutes

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 mint leaves

Equipment

• Tagine
• Chopping board
• Knife
• Heat diffuser

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.

Nutritional Facts

• Serving size: 577g
• (21% / 26%)   Calories: 527kcal
• (31%)Total fat: 17g
• (15%)   Saturated fat: 3g
• (34%)   Unsaturated fat: 12g
• (72%)   Cholesterol: 215mg
•   Trans Fat: 0.0g
• (8%)Total carbohydrates: 25g
• (20%)   Sugars: 6g
• (24%)   Fibre: 6g
• (148%)Protein: 74g
• Salts
• (62%)   Sodium: 1.2g
• (33%)   Potassium: 1.1g