Moroccan-style Braise
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 40 min.
Preparation
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,652 mg | (41 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 4 Chicken drumstick (cleaned and trimmed)
- 3 ¼ cups carrots (peeled and chopped)
- 4 white potatoes (peeled and cut into large wedges)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 tsp mild Curry powder
- 1 tsp Turmeric
- ½ tsp ground cinnamon
- ½ tsp ground Cumin
- 1 Tbsp honey
- 1 ½ cups chicken stock
- salt
- peppers
Product recommendation
Suggested variation; add 30 g / 1 oz / 2 tbsp dried apricot halves and 30 g / 1 oz / 2 tbsp flaked almonds to the slow cooker halfway through cooking.
Preparation steps
1.
Coat the chicken drumsticks with the oil and season generously. Heat a large casserole dish over a moderate heat until hot. Seal the chicken until golden brown in colour all over.
2.
Transfer to a slow cooker once sealed and reduce the heat under the dish. Add the vegetables, ground spices, honey and seasoning. Stir well and cook for 4-5 minutes.
3.
Spoon into the slow cooker and cover with the stock. Cover and cook on a low setting for 6 hours until the chicken is cooked and the vegetables are soft.
4.
Adjust the seasoning to taste before spooning into serving bowls. Serve immediately.
