Moroccan Stew with Stone Fruit

0
Average: 0 (0 votes)
(0 votes)
Moroccan Stew with Stone Fruit
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h.
Ready in
Calories:
445
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie445 cal.(21 %)
Protein50 g(51 %)
Fat10 g(9 %)
Carbohydrates35 g(23 %)
Sugar added22 g(88 %)
Roughage3.3 g(11 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K20.8 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin31.9 mg(266 %)
Vitamin B₆1.3 mg(93 %)
Folate38 μg(13 %)
Pantothenic acid2.2 mg(37 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C57 mg(60 %)
Potassium1,116 mg(28 %)
Calcium74 mg(7 %)
Magnesium89 mg(30 %)
Iron3.9 mg(26 %)
Iodine4 μg(2 %)
Zinc2.5 mg(31 %)
Saturated fatty acids1.6 g
Uric acid403 mg
Cholesterol124 mg
Complete sugar33 g

Ingredients

for
4
For the lemons
cup sugar
1 Tbsp cilantro (ground)
5 lemons (untreated)
For the tajine
4 Chicken breasts (each ca. 160 g)
3 Tbsps olive oil
8 shallots (peeled and quartered)
4 garlic cloves (peeled)
3 Star anise
½ tsp Saffron
8 Apricot (dried)
salt
peppers
parsley (to garnish)
How healthy are the main ingredients?
sugarolive oillemonChicken breastshallotgarlic clove

Preparation steps

1.
The day before: boil 2 litres of water together with the sugar, salt, pepper and coriander. Add the lemons, bring to the boil and cover with a lid. Leave overnight to marinate.
2.
The next day: season the chicken breasts and fry on both sides in olive oil until golden. Add the shallots and the garlic and sauté until softened. Add 200 ml of water, add the star anise and the saffron, cover with a lid, and simmer on a low heat for approximately 20 minutes.
3.
Cut the marinated lemons into slices and add to the chicken breasts along with the apricots. Simmer for a further 10 minutes. Season with salt and pepper.
4.
Arrange on 4 plates, garnish with the parsley leaves and serve.