Recipe Instructions:
Ingredients:
150 grams chicken thigh or breast, cut into pieces
30 grams green olives, pitted
1/4 preserved lemon, pulp discarded, peel thinly sliced
30 grams diced onion
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
Salt and pepper to taste
1 tablespoon olive oil
120 ml chicken broth or water
Fresh cilantro for garnish
Instructions:
Heat olive oil in a small pot or tagine over medium heat.
Add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
Add chicken pieces and brown on all sides.
Stir in ground cumin, ground ginger, ground turmeric, salt, and pepper. Cook for 1-2 minutes until fragrant.
Add chicken broth or water, green olives, and preserved lemon slices. Bring to a boil.
Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until chicken is cooked through and tender.
Adjust seasoning if needed.
Serve hot as your OMAD meal, garnished with fresh cilantro.
