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Moroccan Chicken with Chickpeas
(8 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
426
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 38.06 g | (39 %) | ||
| Fat | 13.39 g | (12 %) | ||
| Carbohydrates | 39.66 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.83 g | (36 %) |
more nutritional values
| Vitamin A | 129.51 mg | (16,189 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 20.07 mg | (167 %) | ||
| Vitamin B₆ | 0.84 mg | (60 %) | ||
| Folate | 206.19 μg | (69 %) | ||
| Pantothenic acid | 1.32 mg | (22 %) | ||
| Biotin | 5.56 μg | (12 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 25.5 mg | (27 %) | ||
| Potassium | 910.31 mg | (23 %) | ||
| Calcium | 103.37 mg | (10 %) | ||
| Magnesium | 95.61 mg | (32 %) | ||
| Iron | 4.84 mg | (32 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.71 mg | (34 %) | ||
| Saturated fatty acids | 2.13 g | |||
| Cholesterol | 74.42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 120 grams)
- 1 onion
- 2 garlic cloves
- 2 centimeters fresh ginger
- 100 grams Green beans
- 2 Tbsps olive oil
- 1 tsp sweet ground paprika
- ½ fresh lemon (zest and juice)
- 1 tsp ground Cumin
- 1 tsp ground Turmeric
- 1 tsp dried oregano
- 400 grams diced Tomatoes (canned)
- 250 milliliters Chicken broth
- salt
- 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.
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