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RECIPE
13 INGREDIENTS13 STEPS1HR 5MIN

Chicken Tangine

4.8
6 Ratings

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453 Saved

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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This Chicken Tangine has a lovely balance of spice and sweetness.
1HR 5MIN
Total Time

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Onion
2 cups
Low-Sodium Chicken Stock
1/2 cup
Chopped  Fresh Parsley
1/4 cup
Chopped  Fresh Cilantro
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
385
FAT
6.1 g
PROTEIN
30.4 g
CARBS
54.6 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 Lemon (2). Chop the Fresh Cilantro (1/4 cup).
Step 3
Cut the Potato (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 Breast (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 (5 1/2 teaspoon). Stir well and let cook until softened, about 6 minutes.
Step 7
Add potatoes and Carrot (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 Clove (5), Whole Coriander Seeds (8), and Low-Sodium Chicken Stock (2 cup).
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.

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Nutrition Per Serving
Calories
385
% Daily Value*
Fat
6.1 g
8%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
50.9 mg
17%
Carbohydrates
54.6 g
20%
Fiber
10.3 g
37%
Sugars
5.4 g
--
Protein
30.4 g
61%
Sodium
2640.7 mg
115%
Vitamin D
--
--
Calcium
101.4 mg
8%
Iron
3.0 mg
17%
Potassium
523.4 mg
11%
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