Lunch · Moroccan
Chicken Tagine with Olives
A chicken breast version, briefly simmered in a sauce with onion, olives, ginger and cilantro.
- per serving
- 399 kcal
- Protein
- 38 g
- Total time
- 45 min
- Makes
- 1 serving
- High protein
- Low carb
Instructions
Cut the 160 g of raw chicken breast into large 3 cm pieces. Slice the 80 g of onion, chop the 6 g of garlic, and rinse and drain the 40 g of pitted green olives.
Heat the 12 g of oil in a small Dutch oven. Soften the onion for 8 minutes over medium-low heat. Add the garlic, a pinch of ginger, a pinch of turmeric and some pepper, then stir for 30 seconds.
Add the chicken and turn it for 3 to 4 minutes to sear it lightly, then pour in 120 ml of water. Cover and simmer gently for 10 minutes.
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