Chicken Tagine with Olives, Artichokes and Onions
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
836
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.1 g | (60 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,482 mg | (37 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 539 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ready to cook, cut into pieces Roasted Chicken (1,2 kg)
- salt
- freshly ground peppers
- 4 small onions
- 2 Artichoke (from a jar)
- 1 ½ lemons
- 50 grams butter
- 2 Tbsps olive oil
- 3 garlic cloves
- 1 tsp ground ginger
- ½ sm can Saffron
- 100 grams green Olives (pitted)
- 2 Tbsps freshly chopped cilantro
- 2 Tbsps freshly chopped parsley
- parsley (for garnishing)
Preparation steps
1.
Cut lemons into thick slices.
2.
Heat butter and oil in a roasting pan, saute peeled onions briefly. Add peeled and squeezed garlic, ginger, saffron and 250 ml (approximately 1 cup) of water and mix well, season with salt and pepper. Add chicken and turn until chicken pieces are completely coated with sauce. Bring to a boil, cover and simmer for about 30 minutes on low heat.
3.
Add olives, lemons, artichokes, cilantro and parsley and simmer, covered, for another 15 minutes. Season to taste. When chicken is cooked, remove from pan and keep warm. If sauce to be too thin, boil down a bit on high heat. Arrange chicken and vegetables with sauce in a tagine bowl and serve immediately.
