Moroccan Chicken Stew
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 500 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 chicken (approx. 1.2 kg, jointed)
- salt
- peppers
- 1 unwaxed lemon
- 4 shallots (finely chopped)
- 4 cloves garlic cloves (finely chopped)
- 2 Tbsps fresh ginger (finely chopped)
- 1 tin Saffron (0.1 g)
- 1 ⅓ cups chicken stock (approx)
- 2 Tbsps olive oil
- 8 dried Date (pitted and chopped)
- ½ cup green Olives (pitted)
- 1 handful cilantro
- 1 handful mint
- 2 tsps honey
Preparation steps
1.
Rub the chicken pieces with salt and pepper. Wash the lemon in hot water, then pat dry. Peel the zest using a zest peeler. Now squeeze out the lemon juice.
2.
Combine the saffron with 3-4 tablespoons of hot chicken stock and stir. Heat the oil and sauté the shallots, garlic and ginger. Add the chicken pieces and the lemon juice, then pour in the stock and the saffron. Bring to a boil, then reduce the heat.
3.
Cover and simmer gently for about 35-40 minutes.
4.
Mix the dates with the lemon zest. Add to the tajine during the last 5-10 minutes, together with the olives. Wash the herbs, shake dry and remove the leaves.
5.
Season the tajine with honey, salt and pepper, sprinkle herbs over the top and serve.
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