Chicken Tagine

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Servings: 2
Calories: 445
Best Season: Spring
Description

For this recipe, I like to use a chicken fillet with skin on. The fat from cooked skin adds more flavour to the meal. 

Ingredients
  • 2 chicken thigh fillet (skin on, boneless)
  • 1 white onion (finely chopped)
  • 1/2 courgette (cubed)
  • 1/2 aubergine (cubed)
  • 4 medium tomatoes (chopped)
  • 3 garlic cloves (minced)
  • 1/2 chilli pepper (thinly sliced)
  • 1/4 lemon (thinly sliced)
  • 10 green olives
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 3 tbsp olive oil
  • salt and pepper (to taste)
  • 2 tbsp parsley (chopped)
Instructions
  1. 1

    Season the fillet with salt and pepper on both sides.

  2. 2

    Mix all vegetables in the bowl with salt and pepper, olive oil, and all the spices, and mix well.

  3. 3

    Fry chicken fillet skin down on high heat for 2-3 minutes per side.

  4. 4

    Add veggies and cook for 30 minutes on low heat, covered with a lid. 

  5. 5

    Add olives and cook for 2-3 minutes more.

  6. 6

    Finish with parsley and serve.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 445kcal
% Daily Value *
Total Fat 20.9g33%
Total Carbohydrate 23.6g8%
Protein 37.55g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, dinner, lchf, keto,
Read it online: https://lookwhaticook.co.uk/recipe/chicken-tagine/

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