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 preheated oven at 180°C (approximately 350°F) until chicken is cooked through (if the marinade is turning too dark, tent with aluminum foil), about 70 minutes. Remove from 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 about 125 ml (approximately 1/2 cup) water into 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.
(Percentage of daily recommendation)
|Calorie||743 kcal||(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|