Moroccan Chicken
Moroccan Chicken - Aromatic and succulent - poultry from the oven
Healthy, because
Even smarter
Nutritional values
Hardly any other food contains as much niacin as poultry. The B-vitamin is used as an enzyme component for the metabolic processes in the body. It is indispensable for heart function and important for the nervous system. In addition, niacin ensures the regeneration of the skin and its moisture regulation.
Try to purchase and use organic chicken. Chicken from organic farming tastes much better than from factory farming, and they are healthier. Unlike the fast-fattening, non-organic chickens, they aren't fed preventative medications like antibiotics that we have to eat.
(Percentage of daily recommendation)
| Calorie | 743 cal. | (35 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 544 mg | |||
| Cholesterol | 225 mg |
Ingredients
- Ingredients
- 1 whole chicken
- 3 preserved lemons
- ½ lemon
- 4 stalks cilantro
- 3 garlic cloves
- 1 small onion
- 3 Tbsps olive oil
- 1 tsp Coriander
- 1 Tbsp ground paprika (sweet)
- 16 ozs chickpeas (canned)
- 1 pc fresh ginger
- 1 shallot
- 1 tsp Turmeric
- 4 ozs Brown basmati rice
- 16 ozs Chicken broth
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse chicken inside and out and pat dry.
Rinse preserved lemons under cold water, pat dry and cut in half. Scrape pulp with a spoon and then chop coarsely.
Squeeze juice from lemon half. Rinse cilantro and pat dry. Peel garlic and onion. Puree preserved lemon zest, lemon juice, 2 tablespoons olive oil, coriander seeds, garlic, onion, cilantro and paprika powder in a food processor until smooth.
Rub paste over chicken, cover and let marinate in the refrigerator for 4-6 hours.
Transfer marinated chicken to a roasting pan and roast in a preheated oven at 350°F until chicken is cooked through (if the marinade is turning too dark, tent with aluminum foil), about 70 minutes. Remove from the oven.
Drain chickpeas, rinse and drain well.
Peel and finely grate ginger root. Peel shallots and chop finely. Heat the remaining oil in a small oven-proof pot over low heat. Cook ginger and shallot until translucent, about 2 minutes.
Add turmeric, rice and chickpeas to pot.
Pour in just enough broth to cover rice and bring to a boil. Cover and bake in preheated oven when chicken is halfway through cooking.
When chicken and rice are finished cooking, turn off oven. Remove chicken from oven, place on a plate and cover with foil. Keep warm in oven along with the rice.
Skim off fat from roasting pan, then pour approximately 1/2 cup water into the pan.
Bring water to a boil, scraping up the browned bits from bottom of pan. Season with salt and pepper. Serve chicken with pan sauce and chickpea rice.
