Chicken Tagine with Onions and Hungarian Peppers

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Chicken Tagine with Onions and Hungarian Peppers
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
396
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie396 cal.(19 %)
Protein61 g(62 %)
Fat10 g(9 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K8.9 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin39.7 mg(331 %)
Vitamin B₆1.8 mg(129 %)
Folate76 μg(25 %)
Pantothenic acid2.5 mg(42 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C112 mg(118 %)
Potassium1,051 mg(26 %)
Calcium71 mg(7 %)
Magnesium92 mg(31 %)
Iron3.7 mg(25 %)
Iodine6 μg(3 %)
Zinc3.1 mg(39 %)
Saturated fatty acids1.8 g
Uric acid475 mg
Cholesterol155 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 chicken (oven-ready, 1.2 kg)
400 grams onions
3 yellow Hungarian wax peppers
2 sprigs Tarragon
salt
freshly ground black peppers
100 milliliters dry white wine
olive oil
Tarragon (for garnish)
How healthy are the main ingredients?
onionTarragonchickensaltolive oilTarragon

Preparation steps

1.

Soak a clay tagine in cold water.

2.

Rinse the chicken, pat dry, and cut into 8 pieces. Seaon with salt and pepper. Peel the onions and slice into rings or julienne. Rinse the peppers, remove seeds and ribs, and cut into 1 cm (1/3-inch) cubes. Rinse and spin dry the tarragon, strip the leaves from the stems and chop fine.

Toss together the onion with the peppers and tarragon. Season with salt and pepper. Spread the vegetables in a layer in the bottom of the tagine. Pour the wine over the vegetables and top with the chicken pieces. Brush the chicken with oil.

Put the top on the tagine and put the tagine in a cold oven. Turn the oven on to 200°C (approximately 400°F) and braise about 1 hour  and 20 minutes. During the last 15 minutes, remove the top from the tagine and let the skin of the chicken brown.

To serve, garnish with fresh tarragon sprigs.