Tajine Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 17.09 g | (17 %) | ||
| Fat | 29.36 g | (25 %) | ||
| Carbohydrates | 36.64 g | (24 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 7.99 g | (27 %) |
| Vitamin A | 276.64 mg | (34,580 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 8.51 mg | (71 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 8.96 mg | (75 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 70.75 μg | (24 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 31.09 μg | (69 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 48.83 mg | (51 %) | ||
| Potassium | 1,251.74 mg | (31 %) | ||
| Calcium | 127.85 mg | (13 %) | ||
| Magnesium | 124.69 mg | (42 %) | ||
| Iron | 3.23 mg | (22 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.82 mg | (23 %) | ||
| Saturated fatty acids | 3.22 g | |||
| Cholesterol | 23.56 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms ripe Tomatoes
- 100 grams tomato puree
- 2 Tbsps Tomato paste
- 1 onion
- 2 garlic cloves
- 1 l Chicken broth
- 2 Tbsps Vinegar
- 2 Tbsps honey
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ½ tsp Cumin (ground)
- 1 tsp Turmeric
- 1 chicken (about 1.2 kg)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 100 grams peeled almonds
Preparation steps
Separate the chicken into 8 pieces, season with salt and pepper and cook in 2 tablespoons olive oil in a pot on all sides, remove and set aside. Toast almonds in oil, also set aside.
Peel onion and garlic and chop very finely.
Dunk tomatoes for a few seconds into boiling water, rinse with cold water, peel, quarter and remove stem approaches, remove seeds and chop coarsely.
Heat remaining oil in the pot, sweat onions until soft, add garlic, cook briefly, add tomatoes, tomato puree and tomato paste, stir well and bring to a boil. Then stir in vinegar, honey and spices and season with salt and pepper.
Put the tomato sauce in a tagine base, distribute chicken pieces on it and pour in broth as needed until everything is covered.
Put on lid and cook everything on low heat until almost all the liquid has evaporated, about 2 hours.
Serve garnished with almonds.
