Home | Food | Fox Valley Nutritionist Sara Snelling shares her recipe for Chicken Tagine

Fox Valley Nutritionist Sara Snelling shares her recipe for Chicken Tagine

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Fox Valley Nutritionist Sara Snelling shares her recipe for Chicken Tagine

Sara Snelling is an innovative, forward-thinking nutritionist with a food science, food service and food safety background. While earning her bachelor of science in nutrition and dietetics at Northern Illinois University, she did a variety of volunteer work within her community. This includes experience with teaching culinary classes, medical nutrition therapy instruction, public speaking and data analysis and research in nutrition across many demographics.

Her passion lies in teaching her community to eat to live, and in supporting those that grow the food we love to eat. Focusing on local agriculture and humane farming, her goal is to help her community feel empowered to make good decisions for themselves and their families and make planning a healthy diet more fun! Her thought is that feeling good shouldnt be hard. She teaches life hacks for the kitchen, tricks for less arduous planning and preparing healthy meals and with recipes that satisfy and put life back into us and our community.

Chicken Tagine

An easy one-pot meal low in sodium and full of life-stirring spices!

Tagine is a Moroccan stew. It shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking.

This version is cooked in a dutch oven and is maybe the most classic.

Braised chicken with lemon in a sauce fragrant with ginger and coriander.

Sounds exotic- comes out tasting a bit like like grandmas chicken noodle soup!

serves 6

Ingredients

3 tbsp. olive oil

6 whole chicken legs

Kosher salt and freshly ground black pepper, to taste

2 large yellow onions, sliced

2 tbsp. ground coriander

2 tsp. ground white pepper

2 tsp. ground ginger

1 tsp. ground turmeric

12 tsp. crushed saffron threads

1 12 cups chicken stock

6 oz. green olives (optional)

2 tbsp. unsalted butter

1 tbsp. finely chopped parsley

2 tsp. finely chopped cilantro

juice of 1/2 lemon or 1 tsp dried lemon peel 

Instructions

Heat oven to 350°. Heat oil in an 8qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.

 

 

 

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