Chicken and vegetables slowly cooked in a spicy broth.
I savoured this dish in Erfoud, a Moroccan village south of the High Atlas mountains, where I was invited to share the table of a very hospitable family.
1/2 | onions, finely chopped | 100 g | |
1 clove | garlic, finely chopped | ||
2 | potatoes, peeled and cut in half | 400 g | |
2 | carrots, peeled and cut into quarters | 200 g | |
1/2 | lemons, cut into quarters | 60 g | |
3/4 | dried chili peppers, minced | 0.4 g | |
2 cups | chicken broth | 500 mL | |
2 tbsp | olive oil | 30 mL | |
1 tbsp | butter, unsalted | 14 g | |
3 | chicken legs, with back, skinless | 900 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/2 tbsp | couscous spice (ras-el-hanout) | 5 g | |
22 | black olives | 1/2 cup | |
1 1/2 cup | water | 375 mL | |
1 1/2 cup | couscous, whole wheat | 220 g | |
1/4 cup | fresh cilantro [optional] | 9 g |
This dish may be prepared in advance and reheated. It is not advisable to freeze it because the potatoes change texture when frozen. The chicken may also be deboned resulting in a dish served as a thick soup.
per 1 serving (560 g)
Amount % Daily Value |
Calories 570 |
Fat 17 g 26 % |
Saturated
4.2 g
22 % |
Cholesterol 70 mg |
Sodium 700 mg 29 % |
Carbohydrate 71 g 24 % |
Fibre 9 g 36 % |
Sugars 3 g |
Net Carbs 62 g |
Protein 32 g |
Vitamin A 61 % |
Vitamin C 33 % |
Calcium 8 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Fruits | 0 |
Vegetables | 1 |
Meat and Alternatives | 3 |
Fats | 2 |
The chicken came out extremely tender. I was very pleased! :)