Moroccan Style Chicken with Chickpeas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 57.9 μg | (97 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 639 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 roasting chicken
- 4 garlic cloves
- 30 grams cilantro
- ½ tsp sweet ground paprika
- ½ tsp Cumin
- ½ tsp Turmeric
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly cracked peppers
- For the chickpeas
- 1 onion
- 1 garlic clove
- 200 grams starchy potatoes
- 2 yellow Tomatoes
- 2 Tbsps Ghee (or oil)
- ½ tsp Turmeric
- 1 tsp freshly grated ginger
- 1 Tbsp Garam Masala
- 400 grams canned chickpeas
- 1 Tbsp Chickpea flour
- 400 milliliters Vegetable broth
- salt
- cayenne pepper
- fresh mint (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 375°F). Rinse the chicken, pat dry and cut into 8-10 pieces. Peel the garlic cloves, coarsely chop. In a mortar and pestle, combine coriander leaves (reserving a few for garnish), paprika, cumin, turmeric, 2 tablespoons olive oil and lemon juice. Grind to a fine paste. Add some salt and pepper to the mixture and rub the chicken pieces with it. Place on a parchment lined sheet or ovenproof dish (with the skin side up) and bake for 30-40 minutes.
Meanwhile, prepare the chick peas, beginning with peeling and dicing the onion and garlic. Rinse, peel and dice the potatoes. Rinse the tomatoes, remove the stalk, cut in half, remove seeds and dice.
Sauté the onion and garlic in hot ghee. Add turmeric, ginger and garam masala and mix in the chickpeas and potatoes. Dust with flour and deglaze with the broth. Simmer about 15 minutes. Then add the tomatoes and simmer for another 50 minutes. Add salt and cayenne pepper to taste and pour into cups. Serve alongside chicken and garnish with mint.
