Chicken and Lemon Tagine with Herby Tabbouleh

An exotic sweet and spicy one-pot chicken tagine served with a fresh, herby bulgur wheat tabbouleh.

Healthy Chicken Spicy One-Pot Tagine

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

62.9g

per serving

251.6 g total

Fat

39.2g

per serving

156.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Preserved Lemon

Roughly chopped

Dairy

Butter

Fruits

150

Date

Stones removed, halved

piece

Lemon

Juice only

GrainsCereals

140

Bulgar Wheat

Soaked in cold water overnight

Liquids

750

Chicken Stock

Meat

piece

Chicken

Medium, cut into 10 pieces

NutsSeeds

clove

Garlic

Finely chopped

piece

Cinnamon

Sticks

tsp

Ras-El-Hanout

1.5

tsp

Salt

tsp

Black Pepper

Freshly ground

0.5

tsp

Turmeric

Ground

tsp

Cinnamon

Ground

0.5

tsp

Saffron

tbsp

Parsley

Flatleaf, chopped

bunch

Parsley

Flatleaf, roughly chopped

bunch

Mint

Roughly chopped

bunch

Coriander

Roughly chopped

OilsFats

tbsp

Olive Oil

Extra virgin

Other

tbsp

Honey

Vegetables

piece

Onion

Finely chopped

Root Ginger

Grated

piece

Red Onion

Finely chopped

piece

Tomato

Seeds removed, finely diced

Method

Stir in the spices for one minute before returning the chicken to the pan.

Add preserved lemons, honey, and 750ml stock then bring to the boil.

Simmer covered for 45 minutes.

Heat a large lidded saucepan and fry the butter and chicken pieces for 2-3 minutes until golden.

Add dates and simmer uncovered for another 30-45 minutes until the sauce thickens.

Season to taste and stir in the chopped flatleaf parsley.

Remove the chicken and sauté onions, garlic, and ginger until softened.

Drain soaked bulgur wheat and combine with red onion, tomatoes, herbs, lemon juice, and olive oil.

Spoon the tabbouleh onto plates and serve the tagine alongside.