Chicken Couscous Pot
Chicken Couscous Pot - Spicy sweet fiery aroma
Healthy, because
Even smarter
Nutritional values
The high content of vitaminB1 makes chicken breast particularly valuable. It ensures a smoothly functioning nervous system and thinking performance. Sweet potatoes score with beta-carotene, a precursor of vitamin A. This is important for healthy vision, among other things.
If you get some, it is best to use couscous in the whole-grain version. This contains more fiber and vitamins than the light version.
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 127 mg |
Ingredients
- Ingredients
- 22 ozs skinless chicken breast fillets
- salt
- peppers
- 1 white onion
- 2 garlic cloves
- 2 dried soft apricots
- 1 large organic lemon
- 10 ozs Sweet potato
- 3 Tbsps olive oil
- 1 Tbsp Curry powder
- 1 tsp smoked ground paprika
- 3 ½ ozs strained tomato
- 18 ozs Chicken broth
- 5 ozs Couscous
- ½ tsp cayenne pepper
- 4 ozs almonds
- 1 handful fresh parsley
Preparation steps
Rinse chicken breast fillet, pat dry, cut into bite-sized pieces and season with salt and pepper. Peel and chop onion. Peel and finely chop garlic. Chop apricots very finely. Rinse lemon in hot water, rub dry, grate zest and squeeze juice; set zest aside for garnish. Peel sweet potatoes and cut into bite-sized pieces.
Heat oil in a saucepan. Fry meat pieces in it for 5 minutes at high heat. Add onion, garlic, and apricots and fry over medium heat for 3 minutes. Add sweet potatoes and fry for 3 minutes. Season with salt, pepper, curry, and paprika powder and saute for 2 minutes. Add tomatoes, broth, and lemon juice, cover, and simmer on low heat for 45-50 minutes.
Meanwhile, let couscous swell in hot water for about 15 minutes. Then drain in a sieve.
Shortly before the end of cooking, stir the couscous into the stew and season to taste with salt, pepper and cayenne pepper. Chop almonds and mix in half. Wash parsley, shake dry and pluck leaves. Serve stew with lemon zest, remaining almonds and parsley leaves.
