This quick version of a traditional recipe can be made in about 30 minutes using a beloved kitchen hack: shredded rotisserie chicken! The shredded meat simmers briefly in a flavor-packed base that is rich with garlic and spices, sweetened with dates, and tangy from olives and preserved lemons. The addition of lentils and garbanzo beans makes this a hearty one-pot supper, though you can serve it with rice, couscous, or pita bread. Excerpted from THE FULL PLATE. Copyright (C) 2020 by Ayesha Curry. Photographs by Eva Kolenko. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Ayesha Curry
Source: EatingWell.com, August 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

710.3 calories; protein 84.4g 169% DV; carbohydrates 47.1g 15% DV; exchange other carbs 3; dietary fiber 10.2g 41% DV; sugars 25.5g; fat 19.9g 31% DV; saturated fat 3.4g 17% DV; cholesterol 196.1mg 65% DV; vitamin a iu 323.5IU 7% DV; vitamin c 6.4mg 11% DV; folate 122.8mcg 31% DV; calcium 118mg 12% DV; iron 6mg 33% DV; magnesium 125mg 45% DV; potassium 1309.4mg 37% DV; sodium 1082.1mg 43% DV; thiamin -1mg -100% DV.