Root Veg and Chicken Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
823
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18.1 mg | (151 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 44.2 mg | (368 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,972 mg | (49 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 552 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 1 medium chicken (jointed with larger pieces halved)
- 3 large Sweet potato (peeled and cut into chunks)
- ¼ cup whole almonds (blanched)
- ⅞ cup seedless, green Grape
- 2 tsps ground cinnamon
- 2 tsps ground Cumin
- 1 tsp ground cilantro
- 1 Tbsp honey
- 1 ⅔ cups chicken stock
- salt
- peppers
- salad Cress (to garnish)
Preparation steps
1.
Heat the olive oil in a large casserole dish or tajine over a moderate heat until hot.
2.
Sear the pieces of chicken with seasoning until golden in colour all over. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and grapes to the dish.
3.
Cover with a lid and cook for 6-7 minutes until the sweet potatoes starts to soften. Sprinkle over the ground spices at this point and stir well.
4.
Return the pieces of chicken to the pan then cover the mixture with the stock.
5.
Bring to a simmer, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.
6.
Adjust the seasoning of the tajine using honey, salt and pepper. Remove from the heat and garnish with the salad cress before serving.
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