Chicken Tajine with Tomato Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,269 mg | (32 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 480 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Rinse the chicken and pat dry. Peel the garlic, chop finely and finely grind with a little salt with the back of a knife. Rub the chicken with the mixture and set in the refrigerator overnight.
Preheat the oven to 200°C (approximately 400°F).
Place the chicken in the bottom of the tajine and drizzle with 2 tablespoons oil. Bake in the preheated oven for about 45 minutes.
Meanwhile, rinse the tomatoes, remove the stems and chop. Peel the shallots, chop and fry in the remaining oil. Add the ginger, cumin and cinnamon and sauté together. Stir in the tomato paste and add the chopped tomato. Cook until the tomatoes are pulpy, stirring occasionally. Stir in the honey. Spread the mixture on the chicken and place the cover of the tajine on top. Simmer for about 30 minutes. Finally, add the cilantro and season with salt and pepper. Carve the chicken and serve on plates.
