Chicken Tagine With Onion & Olive Confit  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

480 Kcal
28g Fat
14g Carbs
10g Net Carbs
4g Sugars
53g Protein

Chicken Tagine With Onion & Olive Confit

For both men and women, fertility is increased by eating the right ingredients the right way, at the right time – and living a holistic anti-inflammatory lifestyle.

The Eat Burn Sleep platform provides recipes and meal plans that will promote optimum gut health, detoxify the liver, and reduce chronic inflammation.

These are key in improving your chances of having a baby from conception through to holding your baby in your arms and onwards. The Eat Burn Sleep fertility method is fantastic for yourself and your baby’s health.

The other wonderful thing about the Eat Burn Sleep anti-inflammatory lifestyle is that the recipes are just so delicious. Enjoy this chicken tagine with onion and olive confit. If you love chicken, try these dishes:

Caribbean Chicken Salad, Persian Chicken Stew With Dried Plums, Chicken Nuggets, and

Brussels Sprout, Chicken & Bacon Skillet.

Your body (including your tastebuds) will thank you!

METHOD

Ingredients

  • Chicken Tagine:
  • 4 chicken legs
  • 1 onion
  • 1 lemon juice
  • 2 garlic cloves
  • 1 tsp ground ginger
  • 1 pinch of saffron
  • 1 tsp sea salt
  • 1.05oz or 30g coriander
  • 1 cup or 240ml boiling water
  • 1 tbsp olive oil

  • Onion Confit:
  • 4 onions
  • 6.5oz or 185g green olives
  • 2 small preserved lemons
  • 1.05oz or 30g coriander
  • 1.05oz or 30g parsley
  • 8 mint leaves
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsps of sauce from the chicken

Directions

  1. For the chicken, warm the olive oil in a pan on medium heat. Add the chopped onion, crushed garlic, chicken, lemon juice, ginger, and salt. Mix the saffron in the boiling water, and add it on top of the chicken.

  2. Add the bunch of coriander tied with a string. Bring to the boil, reduce the heat, simmer- part covering the pan and cook for 45 minutes on medium heat.

  3. For the onion confit, add the olive oil to a pan on medium heat. Add the finely chopped onions, finely chopped olives, crushed garlic, salt, and pepper.  Mix well.

  4. Add the finely chopped parsley, coriander, and mint, as well as the preserved lemons, stirring well.

  5. Reduce the heat to low/medium and add about 4 tbsps of sauce from the chicken to add moisture to the onions. Continue cooking while stirring regularly on low/medium for about 20 minutes.

  6. Before serving, remove the bunch of coriander from the chicken and discard it.

  7. Place the chicken on your serving plate with the sauce. Place the onion and olive confit on top of the chicken and garnish with chopped coriander. Enjoy!

Storage Tips

It keeps so well for up to 3 days in the fridge.

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