Slow-cooked Gourmet Stew
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
5 h. 30 min.
Preparation
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 1 small chicken (jointed and trimmed)
- 2 waxy potatoes (peeled and cut into wedges)
- 1 tsp Saffron (infused in the stock)
- 2 cups chicken stock
- ⅔ cup dried Figs
- 1 Tbsp tomato puree
- 1 tsp Ras el hanout
- 1 tsp ground Cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- 1 Tbsp honey
- salt
- peppers
- To garnish
- flat-leaf parsley
Preparation steps
1.
Coat the chicken pieces in half of the oil and season generously.
2.
Heat a large casserole dish over a moderate heat until hot. Seal the chicken in the dish until golden brown in colour all over.
3.
Remove to a slow cooker and reduce the heat under the dish a little. Add the remaining oil and saute the potato and figs for a few minutes.
4.
Add the ground spices, tomato puree and honey and stir well. Cover with the infused stock, stir thoroughly and pour into the slow cooker.
5.
Cook on a medium setting for 5 hours until the chicken is cooked through and the potato is soft.
6.
Adjust the seasoning to taste when ready and spoon into a roasting dish for presentation. Garnish with the parsley before serving.
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