LOW CALORIE LEMON CONFIT CHICKEN TAGINE
I love Moroccan food and yes you can make a low calorie version tagine! To do so, I chose skinless boneless chicken thighs to make it easy to prepare. If you use drumstick or whole chicken legs, make sure you remove the skin because even though it adds a lot of flavour, it also adds a lot of fat and double the calories. The tender potatoes that have been slow cooked in the sauce and soaked with all the flavours are to die for 🤤.
Nutrition Per Serving
Calories: 450kcal | Carbohydrates: 34g | Protein: 40g | Fat: 15g
Ingredients
- 560 g chicken thighs, skinless and boneless
- 450 g potatoes
- 60 g olives I put a mix of green and Kalamata olives
- 2 tsp ras el hanout
- 1 tsp ginger powder
- 3 cloves garlic
- salt and pepper to taste
- 1 confit lemon
- 1 onion
- 1 tsp cinnamon powder
- 1 handful fresh coriander
- 8 g extra virgin olive oil
- 1 cube chicken stock optional
Video
Instructions
- Remove the skin and excess fat from the chicken thighs
- Prepare the marinade by mixing 1 tsp of olive oil, 1 tsp of raz el hanout, ginger, garlic, the flesh of the lemon confit, pepper.
- Add the marinade to your chicken. Mix well (you can leave it few hours in the fridge or even overnight for the chicken to marinate but I did not and it was very good too)
- Cut the onion and skin of the lemon confit in slices and set aside.
- Peel and cut the potatoes in halves.
- On a hot pan (or tagine pot if you have) , cook the onion until soften with 1 tsp of olive oil, 1 tsp of raz el hanout and cinnamon.
- Add the chicken and let the pieces sear on both sides.
- Add potatoes, chicken stock, and cover with water.
- Let it cook on slow heat with the lid half opened to let the steam escape. The tagine is ready when the broth has reduced to a thick sauce (took me about 1h).
- Adjust the sauce with salt/pepper/spices if needed.
- Top with the olives, lemon confit skin, and fresh herbs.
Notes
Serve with toasted bread and enjoy!
