Baked Tunisian Chicken with Preserved Lemon and Olives
Flavorful baked chicken infused with the bright citrusy notes of preserved lemon and the savory saltiness of olives. A simple yet elegant dish.
20m prep + 45m cook4 servings
NUTS-free
550 cal|45g protein|10g carbs|35g fat|2g fiber
Ingredients
- 2 lbs Chicken pieces (bone-in, skin-on)
- 1 medium Preserved lemons
- 1/2 cup Green olives
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Ginger
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Rinse chicken pieces and pat dry with paper towels.
- 3Chop preserved lemons into small pieces, discarding the seeds.
- 4In a bowl, combine chopped preserved lemons, green olives, olive oil, minced garlic, cumin powder, ginger, paprika, salt, and pepper.
- 5Rub the mixture all over the chicken pieces, ensuring they are well coated.
- 6Arrange chicken pieces in a baking dish.
- 7Bake for 40-45 minutes, or until chicken is cooked through and skin is golden brown.
- 8Garnish with fresh parsley before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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