Moroccan Chicken with Couscous
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
549
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 521 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Tbsps olive oil
- 1 onion (finely chopped)
- 1 chicken (approx. 1.2 kg, cut into 8 pieces)
- 2 cloves garlic cloves (finely chopped)
- Saffron
- 2 sticks cinnamon (snapped)
- 3 Star anise
- 4 preserved lemons (from a jar, 1 finely chopped, the others halved or quartered)
- 2 ⅓ cups small Zucchini (larger ones halved lengthways)
- 1 ½ cups Couscous (instant)
- 1 ⅓ cups vegetable stock
Preparation steps
1.
Heat the oil in a casserole dish and fry the onion until translucent. Add the chicken and sear on all sides over a high heat for around 5 minutes.
2.
Add the garlic, saffron, cinnamon and star anise. Add the chopped lemon together with around 375 ml water and simmer over a moderate heat for around 15 minutes.
3.
Add the courgettes and remaining lemons, cover and cook for a further 15 minutes.
4.
Put the couscous in a bowl. Bring the stock to the boil, pour over the couscous and leave for around 10 minutes, stirring with a fork from time to time.
5.
Season the chicken to taste with ground black pepper and serve with the couscous.
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