Slow-cooked Moroccan Chicken
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 35 min.
Preparation
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium chicken (jointed and trimmed)
- ¼ cup olive oil
- 6 shallots (blanched and peeled)
- 6 cloves garlic cloves (crushed)
- 2 sticks cinnamon
- 1 tsp cloves
- 1 tsp Coriander
- ½ tsp Cumin
- 1 tsp Saffron
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 tsp Ras el hanout
- 1 Tbsp honey
- 2 cups chicken stock
- 2 Tbsps cilantro (finely chopped)
Product recommendation
Suggested variation; add 4 quartered vine tomatoes and the saffron to the slow cooker before cooking.
Preparation steps
1.
Rub the chicken pieces with some of the olive oil. Season generously and heat a large frying pan over a moderate heat until hot. Seal the chicken in batches until golden brown in colour all over, moving each completed batch to a slow cooker.
2.
After the chicken has been sealed, reduce the heat under the dish and add the remaining olive oil.
3.
Saute the shallots, garlic and whole spices for 4-5 minutes with a little salt. Add the ground spices, honey and some seasoning, stir well, then add the stock.
4.
Pour everything into the slow cooker and cover with a lid. Cook on a medium setting for 4 hours until the chicken is cooked through. Adjust the seasoning to taste when the chicken is ready and stir through the saffron.
5.
Ladle the tajine into serving bowls and sprinkle with the chopped coriander. Serve immediately.
