North African-style Chicken with Fruit and Nuts
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
699
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 15.5 g | (52 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,642 mg | (41 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 529 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (split in pieces)
- 4 Tbsps olive oil
- 4 cups finely chopped onions
- 2 tsps salt
- 1 tsp peppers
- ¼ tsp Saffron
- ½ cup hot water
- 4 inches Cinnamon stick
- 1 tsp ground ginger
- 1 ½ cups vegetable stock (may substitute chicken stock)
- 1 cup moist, dried, pitted Prune (diced)
- ½ cup dried Apricot (diced)
- ½ cup Golden raisins
- ¼ cup honey
- ½ cup whole almonds (toasted)
Preparation steps
1.
In your largest skillet with a lid, add olive oil and let it get hot. Working in batches if need be place the chicken, skin side down and cook until it is browned; 2-3 minutes per side. Remove chicken to a plate and set aside and repeat until you have cooked all the chicken pieces.
2.
Next add the onions to the pan and cook for 5 minutes, then return the chicken. Sprinkle with salt and pepper. Cover and cook over low heat, turning and stirring up the onions every once in a while, about 15 minutes. Meanwhile, soak the saffron in the hot water. Set aside.
3.
Add the saffron mixture, vegetable or chicken stock, cinnamon stick, and ginger to the pan. Bring to a boil, reduce the heat, cover and simmer until chicken is just done, about 25 minutes.
4.
Remove the cooked chicken leaving as much of the onion mixture as you can in the pan. Add the dried fruit to the pan and cook uncovered over medium heat until the fruit is just tender. Add the honey and continue to cook, uncovered, until the sauce thickens.
5.
To serve, arrange the chicken on plates or a plater, paddle the sauce over, then garnish with the toasted almonds.
