Photo: Lily Banse
Braised Chicken with Quick Preserved Lemons
16 ingredients
Serves 4.
openrecipes
Our tagine spice combines four traditional Moroccan seasonings: paprika, ginger, black pepper and turmeric. They bring a complex balance of sweet, spicy, savory and herbal flavors to this braised dish, which also includes cinnamon, cayenne and other fragrant spices.
Estimated Nutrition (whole recipe, rough)
529
Calories
42g
Protein
21g
Fat
48g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Meyer or Eureka lemons
- 2 Tbs. plus 1 1/2 tsp. kosher salt
- 1 1/2 tsp. coriander seeds
- 1 1/2 tsp. cumin seeds
- 1/2 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- 1 chicken, about 4 lb.
- 1/2 tsp. freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 tsp. tagine spice
- 1 can (28 oz.) diced tomatoes, drained
- 1 cup low-sodium chicken broth
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 Tbs. coarsely chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes