Moroccan Spiced Chicken Braise
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 35 min.
Preparation
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 4 Chicken legs (jointed)
- 4 small lemons (quartered)
- 4 large vine Tomatoes (cored and cut into wedges)
- ⅔ cup pitted green olives
- ⅔ cup pitted black olives
- 2 onions (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 tsps Ras el hanout
- 1 tsp ground cinnamon
- 1 tsp ground Cumin
- 1 Tbsp honey
- 1 cup chicken stock
- salt
- peppers
Product recommendation
Suggested variation; add 1 peeled and finely diced turnip to the slow cooker before cooking.
Preparation steps
1.
Heat the olive oil in a large casserole dish set over a moderate heat until hot. Season the chicken pieces and seal in batches until golden brown in colour all over.
2.
Transfer to a slow cooker and lower the heat under the casserole dish.
3.
Add the onion and garlic and sweat with a little salt for 5 minutes, stirring occasionally, until soft. Add the ground spices, honey, lemon, tomato, olives and stock and stir thoroughly.
4.
Pour over the chicken in the slow cooker and stir again. Cover with a lid and cook on a medium setting for 4 hours until the chicken is cooked through.
5.
Adjust the seasoning taste after 4 hours before ladling into serving dishes. Garnish with the basil and saffron threads before serving.
