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Servings:8Yield:8 servingsJump to Nutrition Facts
Servings:8Yield:8 servings
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1medium yellow onion, diced (about 1 cup)pinch of salt1tablespoonminced fresh ginger4garlic cloves, minced2teaspoonsground turmeric1teaspoonfreshly ground black pepper½teaspoonground cinnamon½preserved lemon peel, finely chopped8pitted Medjool dates, chopped½cupbrown lentils4cupschicken stock2teaspoonskosher salt1pinchsaffron1cuppitted Castelvetrano olives1(15 ounce) cangarbanzo beans, drained and rinsed1whole store-bought rotisserie chicken (3 to 4 pounds)¼cupchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1medium yellow onion, diced (about 1 cup)
pinch of salt
1tablespoonminced fresh ginger
4garlic cloves, minced
2teaspoonsground turmeric
1teaspoonfreshly ground black pepper
½teaspoonground cinnamon
½preserved lemon peel, finely chopped
8pitted Medjool dates, chopped
½cupbrown lentils
4cupschicken stock
2teaspoonskosher salt
1pinchsaffron
1cuppitted Castelvetrano olives
1(15 ounce) cangarbanzo beans, drained and rinsed
1whole store-bought rotisserie chicken (3 to 4 pounds)
¼cupchopped fresh flat-leaf parsley
DirectionsIn a medium Dutch oven or heavy-bottomed pot over medium-high heat, heat the olive oil. Add the onion and a pinch of salt and cook, stirring, for 2 minutes. Add the ginger and garlic and cook 1 minute longer, then stir in the turmeric, black pepper, and cinnamon and cook another 30 seconds. Stir in the preserved lemon, dates, and lentils. Pour in the stock and add the salt and saffron. Bring to a boil, then reduce to a simmer and stir in the olives and garbanzo beans. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through, about 25 minutes.While the tagine cooks, pull the meat from the chicken, discarding the skin and bones. Shred the meat into bite-size pieces and set aside; you should have about 4 1/2 cups chicken.Stir in the chicken and cook until the chicken is warmed through, 5 minutes. Transfer to a serving dish and garnish with the parsley.Originally appeared: EatingWell.com, August 2020
Directions
In a medium Dutch oven or heavy-bottomed pot over medium-high heat, heat the olive oil. Add the onion and a pinch of salt and cook, stirring, for 2 minutes. Add the ginger and garlic and cook 1 minute longer, then stir in the turmeric, black pepper, and cinnamon and cook another 30 seconds. Stir in the preserved lemon, dates, and lentils. Pour in the stock and add the salt and saffron. Bring to a boil, then reduce to a simmer and stir in the olives and garbanzo beans. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through, about 25 minutes.While the tagine cooks, pull the meat from the chicken, discarding the skin and bones. Shred the meat into bite-size pieces and set aside; you should have about 4 1/2 cups chicken.Stir in the chicken and cook until the chicken is warmed through, 5 minutes. Transfer to a serving dish and garnish with the parsley.
In a medium Dutch oven or heavy-bottomed pot over medium-high heat, heat the olive oil. Add the onion and a pinch of salt and cook, stirring, for 2 minutes. Add the ginger and garlic and cook 1 minute longer, then stir in the turmeric, black pepper, and cinnamon and cook another 30 seconds. Stir in the preserved lemon, dates, and lentils. Pour in the stock and add the salt and saffron. Bring to a boil, then reduce to a simmer and stir in the olives and garbanzo beans. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through, about 25 minutes.
While the tagine cooks, pull the meat from the chicken, discarding the skin and bones. Shred the meat into bite-size pieces and set aside; you should have about 4 1/2 cups chicken.
Stir in the chicken and cook until the chicken is warmed through, 5 minutes. Transfer to a serving dish and garnish with the parsley.
Originally appeared: EatingWell.com, August 2020
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Nutrition Facts(per serving)710Calories20gFat47gCarbs84gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
