Moroccan Chicken Tagine
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 whole chicken (approx. 1.5 kg | 3.5 lb )
- fresh parsley chopped (small bunch)
- fresh Chives chopped (small bunch)
- fresh cilantro chopped (small bunch)
- 3 cloves garlic cloves (pressed)
- ½ tsp salt
- 1 tsp Turmeric
- 1 tsp peppercorns
- 2 tsps freshly grated ginger
- ¼ tsp Saffron (crushed)
- 0.333 cup olive oil
- 3 large onions (2 quartered; 1 sliced in rings)
- 2 lemons (halved and seeds removed)
- ¼ cup water (give or take)
Preparation steps
1.
Rinse chicken inside and out under cold running water and pat dry with paper towels. Cut chicken into pieces and place in a shallow baking dish. In a medium bowl, combine the herbs and spices, stirring to incorporate. Coat the chicken pieces well with the herb and spice mixture. Cover and let stand for at least 1 hour in the refrigerator, for herbs and spices to infuse the chicken.
2.
Coat bottom of the tagine with a little olive oil. Arrange chicken in tagine flesh side down. Place onions and lemons under, on and around the chicken. Drizzle with remaining olive oil and add water, cover and place on a heat diffuser and cook over medium-low heat.
3.
Let the tagine reach a simmer; do not peek or remove the cover. If tagine is not simmering in 20 minutes, adjust the heat slightly higher. Maintain the lowest heat required for a gentle simmer.
4.
Cook the chicken undisturbed for 80 to 90 minutes. Turn the chicken over, cover and continue cooking until very tender.
5.
Remove from heat source. Allow the tagine to cool for about 15 minutes. Serve chicken from tagine.
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