Moroccan Chicken d'Erfoud

Moroccan Chicken d'Erfoud

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.

4 servings
Preparation 25 min
Cooking 1 h 30 min

510 calories per serving 


Ingredients

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 in half   200 g
1/2 lemons, cut into quarters   60 g
3/4 dried chili peppers, finely chopped   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]   0.1 g
  ground pepper to taste    
1/2 tbsp couscous spice (ras-el-hanout)   5 g
22 black olives   1/2 cup
1 1/2 cup water   375 mL
1 cup basmati rice   200 g
1/4 cup fresh cilantro [optional]   9 g

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Prepare the vegetables : chop the onion and garlic; peel the potatoes and carrots, then cut them in half; cut the lemon lengthwise into quarters; and mince the chili pepper. Warm up the broth.
  3. Heat the oil and butter in a casserole dish over high heat. Sauté the chicken pieces thoroughly on each side until golden, about 10 min. Season with salt and pepper, then take the chicken out of the dish and set aside, leaving the drippings in the casserole dish.
  4. Add the onion and garlic, then sauté 2-3 min until they become translucent. Stir in the couscous spice and chili pepper, then cook 2 min with stirring. Pour in the hot broth, then put the chicken pieces back into the casserole dish. Add the potatoes, carrots, olives, lemon quarters, and water. Cover and cook in the middle of the oven 1 h 30 min.
  5. When ready to serve, cook the rice. For a tastier rice, replace half of the water needed to cook it with hot chicken broth.
  6. Serve the chicken, vegetables, and broth over the rice. Chopped cilantro leaves may be sprinkled on top, if desired.

Remarks

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.

Nutrition Facts Table

Nutrition Facts

per 1 serving (490g)

Amount

% DV*

* DV = Daily Value

Calories

510

Fat

17 g

26 %

Saturated 4.5 g
+ Trans 0.1 g

22 %

Cholesterol

75 mg

Sodium

690 mg

29 %

Carbohydrate

60 g

20 %

Fibre

5 g

20 %

Sugars

3 g

Protein

28 g

Vitamin A

60 %

Vitamin C

35 %

Calcium

8 %

Iron

25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Calories, Cholesterol, Saturated Fat
Source of :
Calcium, Vitamin B12, Vitamin K
Good source of :
Copper, Fibre, Folacin, Iron, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Excellent source of :
Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B6, Zinc

More info


This recipe is in the following categories: Poultry | Vegetables | Main courses/Entrées | Halal | High Fibre | High Iron | Low Calorie | Low Cholesterol | Low Saturated Fat | Braise/Stew | Moroccan

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