Moroccan Stew with Stone Fruit
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.9 mg | (266 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,116 mg | (28 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 403 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- 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)
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.
