Chicken Tagine
Chicken provides indispensable protein, pistachios provide carbohydrates and unsaturated fatty acids, apricots provide sweetness and, together with carrots, a lot of beta-carotene. This is necessary for growth, good vision, and beautiful skin.
Steam the vegetables in as little water as possible so that the vitamins in the cooking water are not lost. Cook only as briefly as necessary because heat contributes to vitamin loss.
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,472 mg | (37 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 167 mg |
Ingredients
- Ingredients
- 6 Chicken legs
- 1 tsp Hot ground paprika
- 2 tsps ground Cumin
- 1 pinch ground cloves
- 1 tsp cinnamon
- 1 tsp ground ginger
- 12 ozs onions
- 4 garlic cloves
- 3 Tbsps olive oil
- 1 ¼ pints Chicken broth
- 2 pinches Saffron
- 4 carrots
- 3 stalks Celery
- 3 ozs dried Apricot
- salt
- peppers
- 2 ozs chopped Pistachio
Preparation steps
Rinse chicken thighs and pat dry. Remove skin, then cut meat from bones and then into bite-sized pieces.
Coat chicken thoroughly with spice mixture, cover with plastic wrap and let marinate for 1 hour in the refrigerator.
Peel onions and cut into thin slices. Peel and mince the garlic.
Heat oil in a Dutch oven or tagine, then sear chicken on all sides until golden brown. Remove chicken and set aside.
Add onions and garlic to Dutch oven and cook over medium heat until translucent, about 3 minutes.
Return chicken to pot and pour in the broth.
Sprinkle in saffron threads and cook, partically covered, over low heat for 40 minutes, adding more broth as needed.
Peel carrots, cut in half diagonally and then lengthwise into quarters.
Rinse celery, pat dry, and remove any strings. Cut celery into approximately 2-inch pieces. After the chicken mixture has been cooking for 15 minutes, add celery, carrots, and apricots to the pot and continue cooking. Season with salt and pepper, sprinkle with pistachios, and serve.