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Marinated Chermoula Chicken and Vegetables

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Marinated Chermoula Chicken and Vegetables
501
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
ready in 45 min.
Ready in
Nutritions
1 serving contains
Fat34.78 g
Saturated Fat Acids6.5 g
Protein30.1 g
Roughage7.23 g
Sugar added0 g
Calorie501
Carbohydrates/g19.87
Cholesterol/mg80.73
Vitamin A/mg113.18
Vitamin D/μg0.09
Vitamin E/mg1.09
Vitamin B₁/mg0.2
Vitamin B₂/mg0.22
Niacin/mg19.07
Vitamin B₆/mg0.89
Folate/μg57.85
Pantothenic acid/mg1.42
Biotin/μg1.65
Vitamin B₁₂/μg0.3
Vitamin C/mg67.84
Potassium/mg812.54
Calcium/mg86.73
Magnesium/mg62.97
Iron/mg3.36
Iodine/μg1.34
Zinc/mg1.34
Recipe author: EAT SMARTER
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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