Moroccan Chicken with Chickpeas

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Moroccan Chicken with Chickpeas
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
426
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie426 kcal(20 %)
Protein38.06 g(39 %)
Fat13.39 g(12 %)
Carbohydrates39.66 g(26 %)
Sugar added0 g(0 %)
Roughage10.83 g(36 %)
Vitamin A129.51 mg(16,189 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.22 mg(20 %)
Niacin20.07 mg(167 %)
Vitamin B₆0.84 mg(60 %)
Folate206.19 μg(69 %)
Pantothenic acid1.32 mg(22 %)
Biotin5.56 μg(12 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C25.5 mg(27 %)
Potassium910.31 mg(23 %)
Calcium103.37 mg(10 %)
Magnesium95.61 mg(32 %)
Iron4.84 mg(32 %)
Iodine0.75 μg(0 %)
Zinc2.71 mg(34 %)
Saturated fatty acids2.13 g
Cholesterol74.42 mg

Ingredients

for
4
Ingredients
4
Chicken breasts (each about 120 grams)
1
2
2 centimeters
100 grams
2 tablespoons
1 teaspoon
½
fresh Lemon (zest and juice)
1 teaspoon
ground Cumin
1 teaspoon
ground Turmeric
1 teaspoon
dried Oregano
400 grams
diced Tomatoes (canned)
250 milliliters
400 grams
Chickpeas (canned)

Preparation steps

1.

Rinse chicken breasts, pat dry and cut into pieces. Peel onion and garlic, chop garlic finely and cut onion into strips. Peel ginger and chop finely. Rinse and dry beans, cut into 2-3 cm (approximately 1 inch)  long pieces.

2.

Heat oil in a pan, cook chicken until golden brown. Remove from pan. Saute onion and garlic in the same pan until translucent. Add beans, ginger, paprika, lemon zest, cumin, turmeric and oregano. Sauté briefly, add tomatoes and broth. Put chicken back, season with salt  and simmer for about 15 minutes on low heat, stirring occasionally.

3.

Rinse chickpeas in a colander and drain Add to chicken and cook for 5 minutes. 

4.

Season with salt, drizzle with lemon juice. Place into bowls and serve.