Moroccan Chicken Stew
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 4 Chicken legs (jointed)
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- fresh ginger (peeled and grated)
- Saffron (threads)
- 2 Tbsps honey
- 2 preserved lemons (chopped)
- 1 cup green Olives (chopped)
- 2 Tbsps chopped cilantro
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Skillet, 1 Small plate, 1 Kitchen scale, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer mit Knethaken, 1 Rolling pin, 2 Baking sheets, 1 Parchment paper, 1 Cookie cutter (Herz, 4 cm Ø), 2 große Wire racks, 1 Small pot, 3 kleine Bowls aus Metall, 3 kleine Freezer bags, 1 Kitchen shears
Preparation steps
1.
Heat the oil in a large pan and brown the chicken pieces on all sides. Remove the chicken from the pan and set aside.
2.
Fry the onion in the pan until soft but not brown then add the garlic and ginger and cook for 2 minutes.
3.
Return the chicken to the pan, add the saffron, honey and about 250 ml/1 cup water. Bring to a boil then turn the heat down, add the lemons and simmer for about 30 minutes or until the chicken is cooked through.
4.
Stir in the olives and coriander, season with salt and pepper and serve.
