North African Braised Chicken
North African Braised Chicken - Spicy and aromatic—succulent chicken deliciousness!
Healthy, because
Even smarter
Nutritional values
This recipe contains valuable protein, which our body can absorb very well, along with niacin and vitamin B6. Niacin is important for the metabolism and regulates the moisture balance of our skin, while vitamin B6 is needed for the metabolism and the nervous system.
If you want to save fat, you can put the broth into a fat separator pot and degrease it. Additionally, couscous or brown rice are perfect side dishes for this meal.
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 406 mg | |||
| Cholesterol | 214 mg |
Ingredients
- Ingredients
- 1 chicken
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp cinnamon
- 1 tsp allspice
- 1 Tbsp ground paprika (sweet)
- 2 Tbsps olive oil
- 1 large yellow onion (about 18 ounces)
- 3 garlic cloves
- 1 red chili pepper
- salt
- 1 pinch Saffron (0.1 grams)
- 3 bay leaves
- 1 ½ pints Chicken broth
- 1 oz unpeeled almonds
- 1 bunch parsley
- peppers
Kitchen utensils
Preparation steps
Using a knife, separate chicken wings from breasts.
Separate the wings from drumettes using a knife to cut the center of the joint.
Separate the breast bone with a heavy knife or poultry shears from the back and cut into 4 parts. Rinse chicken pieces with cold water and pat dry.
Use a mortar or the handle of a heavy knife to crush coriander seeds. In a small bowl, mix crushed coriander with cumin, cinnamon, allspice, paprika and 2 teaspoons olive oil. Thoroughly coat chicken pieces with the mixture and allow to marinate in the refrigerator for 60 minutes.
Peel onion and cut into thick wedges. Peel and finely chop garlic.
Rinse chile pepper, pat dry, remove stem, cut in half lengthwise and remove seeds. If necessary, rinse again. Dice finely.
Heat the remaining olive oil in a Dutch oven. Season chicken pieces with salt and fry over medium heat until golden brown on all sides, for 5-6 minutes.
Remove chicken pieces. Add onion and garlic to the same pan and cook for 4-5 minutes over medium heat in the chicken drippings. Place chicken pieces back into Dutch oven. Add the chile pepper, saffron and bay leaves.
Pour in chicken stock and bring to a boil. Then reduce to medium heat and simmer for about 40 minutes with lid slightly ajar.
Meanwhile, chop the almonds coarsely and toast lightly in a dry pan. Add to the chicken pieces and cook for another 10-15 minutes.
Rinse parsley, shake dry and chop the leaves finely. Season chicken with salt and pepper to taste. Sprinkle with parsley and serve.
