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Moroccan chicken tagine with lemon and olives

Slow-braised chicken is seasoned with ginger, turmeric, preserved lemon and olives. Serve with couscous or bread.

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75 minDifficulty: medium
Chicken tagine with preserved lemon, green olives and spices

Servings in this printout: 4

Ingredients

Servings4
  • 800 g chicken legs
  • 1 piece onionsliced
  • 2 piece a clove of garlicfinely chopped
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 0.5 tsp cumin
  • 1 piece preserved lemonrind finely chopped
  • 120 g green olives
  • 3 dl chicken broth
  • 2 tbsp olive oil
  • 10 g fresh coriandershredded
  • 0.5 tsp salt

Method

  1. Heat the oil in a heavy-bottomed pan. Brown the chicken on all sides and set aside.
  2. Saute the onion and garlic in a pot. Add ginger, turmeric and cumin.
  3. Return the chicken to the pot. Add preserved lemon peel and chicken broth. Cover and simmer on low heat for about 45 minutes.
  4. Add the olives and simmer for another 10 minutes until the chicken is tender and cooked.
  5. Taste for salt and finish with coriander. Serve with couscous or bread.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values have not been calculated for this recipe.

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • ground ginger · Suitable nutrition data was unavailable for this ingredient or product.
  • turmeric · Suitable nutrition data was unavailable for this ingredient or product.
  • cumin · Suitable nutrition data was unavailable for this ingredient or product.
  • fresh coriander · Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

The estimate applies to the ingredients, amounts and preparation described below.

Calculated GL · 21–25 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

The range covers only the calculated GL portion across two composition sources. Omitted carbohydrate may increase total GL. Label values are nominal.

GI-unmatched available carbohydrate omitted, up to 1.7 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

GI value reported in a source

Value used in the model

Original recipe amounts and preparation

  • 800 g · chicken legs
  • 1 piece · onion
  • 2 piece · a clove of garlic
  • 1 tsp · ground ginger
  • 1 tsp · turmeric
  • 0.5 tsp · cumin
  • 1 piece · preserved lemon
  • 120 g · green olives
  • 3 dl · chicken broth
  • 2 tbsp · olive oil
  • 10 g · fresh coriander
  • 0.5 tsp · salt

Heat the oil in a heavy-bottomed pan. Brown the chicken on all sides and set aside. Saute the onion and garlic in a pot. Add ginger, turmeric and cumin. Return the chicken to the pot. Add preserved lemon peel and chicken broth. Cover and simmer on low heat for about 45 minutes. Add the olives and simmer for another 10 minutes until the chicken is tender and cooked. Taste for salt and finish with coriander. Serve with couscous or bread.

Separate version amounts and preparation

Servings for these amounts · 4

  • 800 g · Bone-in chicken legs
  • 55 g · Yellow onion
  • 7 g · Garlic
  • 2 g · Ground ginger
  • 3 g · Ground turmeric
  • 1 g · Ground cumin
  • 40 g · Santa Maria Preserved Lemon Paste (750 g)
  • 120 g · Drained pitted green olives
  • 15 g · Bong chicken stock concentrate, regular
  • 285 g · Water for stock
  • 27 g · Olive oil
  • 10 g · Fresh coriander
  • 3.25 g · Table salt
  • 200 g · Plain dry durum couscous
  • 300 ml · Boiling water for couscous

Brown the chicken in olive oil. Soften the onion and garlic, then stir in ginger, turmeric and cumin. Add the chicken, lemon paste and all the stock made from concentrate and water. Simmer covered for 45 minutes, add olives and simmer for 10 minutes. Finish with salt and coriander. Pour boiling water over the dry couscous, cover for 5 minutes and fluff. Serve the edible chicken with all the sauce and couscous.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

GL method ↗

Notes

  • Preserved lemon is salty and aromatic; rinse the peel lightly if the taste is very strong.