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EatSmarter exclusive recipe

Moroccan Chicken

with Preserved Lemon and Chickpea Rice
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Moroccan Chicken

Moroccan Chicken - Aromatic and succulent - poultry from the oven

Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
743
calories
Calories
0
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Ingredients

for
4
servings
1
Chicken (about 1.7 kg, preferably organic)
3
preserved Lemons
½
4 sprigs
3
1
small Onion
3 tablespoons
1 teaspoon
1 tablespoon
425 grams
Chickpeas (canned)
1 piece
fresh Ginger root (about 30 grams)
1
1 teaspoon
125 grams
450 milliliters
Preparation

Kitchen utensils

1 small Oven-proof pot, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Aluminum foil, 1 Slotted spatula, 1 Lid, 1 Oven rack, 1 Citrus juicer, 1 Food processor, 1 Kitchen towel

Preparation steps

1.
Moroccan Chicken preparation step 1

Rinse chicken inside and out and pat dry.

2.
Moroccan Chicken preparation step 2

Rinse preserved lemons under cold water, pat dry and cut in half. Scrape pulp with a spoon and then chop coarsely.

3.
Moroccan Chicken preparation step 3

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.

4.
Moroccan Chicken preparation step 4

Rub paste over chicken, cover and let marinate in the refrigerator for 4-6 hours.

5.
Moroccan Chicken preparation step 5

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.

6.
Moroccan Chicken preparation step 6

Drain chickpeas, rinse and drain well.

7.
Moroccan Chicken preparation step 7

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.

8.
Moroccan Chicken preparation step 8

Add turmeric, rice and chickpeas to pot.

9.
Moroccan Chicken preparation step 9

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.

10.
Moroccan Chicken preparation step 10

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.

11.
Moroccan Chicken preparation step 11

Skim off fat from roasting pan, then pour about 125 ml (approximately 1/2 cup) water into pan.

12.
Moroccan Chicken preparation step 12

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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie743 kcal(35 %)
Protein72 g(73 %)
Fat33 g(28 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin31.4 mg(262 %)
Vitamin B₆1.6 mg(114 %)
Folate28 μg(9 %)
Pantothenic acid3 mg(50 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C8 mg(8 %)
Potassium775 mg(19 %)
Calcium87 mg(9 %)
Magnesium134 mg(45 %)
Iron4.1 mg(27 %)
Iodine31 μg(16 %)
Zinc3.8 mg(48 %)
Saturated fatty acids8.7 g
Uric acid544 mg
Cholesterol225 mg
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