Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced braise with olives and lemon — Morocco.
Equipment: Casserole or tagine with lid
Measures and names
Ingredients
- 1 tbsp oil
- 8 chicken thighs, bone-in
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 tbsp ras el hanout
- 1 tsp turmeric
- 400 ml chicken stock
- 100 g green olives
- 1 preserved lemon, chopped (or zest of 1 lemon)
- Fresh coriander (cilantro)
Method
- Heat a little oil in a casserole and brown the chicken well. Remove.
- Cook the onion for 5 minutes, then add the garlic, ras el hanout and turmeric for 1 minute, until fragrant.
- Pour in the stock, return the chicken, and add the olives and preserved lemon.
- Cover and simmer gently for 35 minutes, until the chicken is tender and cooked through.
- Uncover and bubble the sauce down a little. Taste before salting — the olives and preserved lemon season it well.
- Scatter with coriander and serve with cauliflower couscous.
Swaps and tips
Preserved lemon gives an authentic, savoury tang. Serve with cauliflower couscous instead of regular couscous.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 4 g | 2 g | 19 g | 312 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
