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Marinated Chermoula Chicken and Vegetables

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Marinated Chermoula Chicken and Vegetables
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
501
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie501 kcal(24 %)
Protein30.1 g(31 %)
Fat34.78 g(30 %)
Carbohydrates19.87 g(13 %)
Sugar added0 g(0 %)
Roughage7.23 g(24 %)
Vitamin A113.18 mg(14,148 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.22 mg(20 %)
Niacin19.07 mg(159 %)
Vitamin B₆0.89 mg(74 %)
Folate57.85 μg(19 %)
Pantothenic acid1.42 mg(24 %)
Biotin1.65 μg(4 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C67.84 mg(71 %)
Potassium812.54 mg(20 %)
Calcium86.73 mg(9 %)
Magnesium62.97 mg(21 %)
Iron3.36 mg(22 %)
Iodine1.34 μg(1 %)
Zinc1.34 mg(19 %)
Saturated fatty acids6.5 g
Cholesterol80.73 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
4 cloves
1
large onion
½ cup
6 tablespoons
1 teaspoon
sweet paprika
1 teaspoon
freshly ground peppers
4
1
small Eggplant (about 200 g)
2
small, yellow and red Bell pepper
2
1.333 cups
1 tablespoon
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Preparation

Preparation steps

Step 1/3
For the Chermoula marinade, peel the garlic and onion. Slice the garlic and grate the onion. Mix both with the oil, lemon juice, paprika, cumin, salt and pepper. Mix the chicken with half the marinade.
Step 2/3
Cut the peppers into quarters lengthwise, remove the seeds and all the white inner skins and wash. Clean and wash the aubergine and slice thinly, lengthwise. Mix both vegetables with the rest of the marinade and the halved bay leaves. Lay the chicken and vegetables on a baking tray and cook in a preheated oven (200°; middle shelf) for about 15 minutes.
Step 3/3
Top and tail the beans, wash and cook in boiling, well salted water for about 10 minutes. Drain, refresh in ice-cold water and drain thoroughly. Shortly before serving toss the beans in hot butter to heat through. Season with salt and pepper. Serve the chicken and vegetables on plates.

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