Spicy Moroccan-Style Chicken
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (ready to cook, about 1.4 kg)
- 3 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 tsps Ras el hanout
- 2 Tbsps olive oil
- 3 shallots
- 2 garlic cloves
- 1 Cinnamon stick
- 120 milliliters dry sherry
- 80 milliliters chicken stock
- 1 ½ tsps sweet ground paprika
- 1 tsp ground cilantro
- ½ tsp ground ginger
- 1 Tbsp Crème fraiche
Preparation steps
1.
Rinse chicken, pat dry and cut into 12 pieces.
2.
In a shallow dish, combine lemon juice with salt and pepper to taste. Stir in Ras el Hanout. Coat chicken pieces in mixture. In a hot pan, fry chicken pieces in oil until golden-brown on all sides. Remove and set aside.
3.
Peel and chop shallot and garlic. In the remaining fat, sauté shallots, garlic and cinnamon stick. Add sherry and chicken stock. Return chicken to pan and add spices. Cover and simmer over medium heat about 40 minutes.
4.
Uncover pan, stir in crème fraîche and season sauce to taste. Serve immediately.
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