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RECIPE
13 INGREDIENTS 13 STEPS 1hr 5min

Chicken Tangine

4.8
6 Ratings
This Chicken Tangine has a lovely balance of spice and sweetness.
Chicken Tangine Recipe | SideChef
This Chicken Tangine has a lovely balance of spice and sweetness.
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
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Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
1hr 5min
Total Time
$3.20
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Onion
2 cups
Low-Sodium Chicken Stock
1/2 cup
1/4 cup
4
Whole Cardamom Pods
5
Whole Cloves
8
Whole Coriander Seeds
2 Tbsp
Ras el Hanout

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Nutrition Per Serving

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CALORIES
499
FAT
18.1 g
PROTEIN
35.6 g
CARBS
51.1 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Slice the Onion (1) .
Step 2
Julienne the Preserved Lemons (2) . Chop the Fresh Cilantro (1/4 cup) .
Step 3
Cut the Potatoes (6) into quarters. Chop the Fresh Parsley (1/2 cup) .
Step 4
In a dutch oven or large pot without any plastic parts, heat 1 tbsp. of olive oil. Season the Bone-In Chicken Breasts (2) with salt and pepper.
Step 5
Sear each side until crispy and golden brown (about 4-5 minutes each side). Remove from pot and set aside when done.
Step 6
Add onion to the pot and add almost all the Ras el Hanout (2 Tbsp) . Stir well and let cook until softened, about 6 minutes.
Step 7
Add potatoes and Carrots (5) and continue to cook the vegetables for another 10-15 minutes, until deep brown.
Step 8
Stir in most of parsley (1/2 cup) and cilantro (1/4).
Step 9
Sprinkle the remaining Ras El Hanouf on the chicken (5 1/2 tsp) and add it back to pot, among with Whole Cardamom Pods (4) , Whole Cloves (5) , Whole Coriander Seeds (8) , and Low-Sodium Chicken Stock (2 cups) .
Step 10
Bring to a boil over medium-high heat.
Step 11
Transfer the covered pot to the oven to braise for about 25 minutes.
Step 12
Take the pot out of the oven and return it to the stove top over low heat. Add the preserved lemon (2) and the Cracked Green Olives (1 cup) , cooking for another 5 minutes while simmering.
Step 13
Garnish with the remaining parsley, serve with couscous.

Rate & Review

4.8
6 Ratings
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Nutrition Per Serving
Calories
499
% Daily Value*
Fat
18.1 g
23%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
100.5 mg
34%
Carbohydrates
51.1 g
19%
Fiber
10.1 g
36%
Sugars
5.2 g
--
Protein
35.6 g
71%
Sodium
1175.8 mg
51%
Vitamin D
--
--
Calcium
85.1 mg
7%
Iron
3.1 mg
17%
Potassium
397.4 mg
8%
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