Chicken tagine with olives and candied lemon

Chicken simmered with sweet spices, olives and candied lemon wedges; Aromatic Moroccan dish adapted to the keto diet by limiting added sugars.

Ingredients

chicken pieces (legs and drumsticks)

candied lemon (1/2 cut into quarters)

green olives

grated ginger

cumin, coriander powder

olive oil

Instructions

1. Season and brown the chicken pieces in the casserole dish with the olive oil in batches; to book.
2. Brown the ginger and spices for 1 minute to release the aromas; Return the chicken, add a small glass of water or stock, cover and simmer for 40–45 minutes over low heat.
3. Add the olives and candied lemon wedges 10 minutes before the end to reheat without drying out; adjust the seasoning.
4. Serve hot, sprinkle with fresh coriander and accompany with a sautéed vegetable or semolina cauliflower to stay keto.

Variants

• Add toasted flaked almonds when serving for crunch (increases lipids).

Tips

• Use quality candied lemon; adjust the quantity according to the salty intensity of the lemon.

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