Moroccan Chicken Tagine - Kidney Kitchen
Moroccan Chicken Tagine One of the most beloved and frequently made recipe in Morocco, tagine is a slow-cook stew that is very versatile and nutritious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- 2 small (210 g) chicken thighs and drumsticks, attached with skin removed
- ½ lemon, juice and zest
- ¼ cup water
- 1 teaspoon ginger, grounded
- ½ teaspoon turmeric, grounded
- ½ teaspoon paprika, powdered
- 1 teaspoon black pepper, grounded
- 1 medium (110 g) onion, chopped
- 1 small (91 g) tomato, chopped
- 4 tablespoons olive oil
- 2 medium (61 g each) carrots, cut lengthwise, and then in thirds
- 1 small (61 g) turnip, cut into 6 wedges
- ¼ cup chickpeas, canned or boiled without salt
- 8 small (3 g each) green olives, pitted, and halved
- ½ cup green peas, frozen
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