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 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|
|1/2 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|
|ground pepper to taste [optional]|
|1/4 cup||fresh cilantro [optional]||9 g|
- Preheat the oven to 175ºC/350ºF.
- 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.
- 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.
- 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.
- When ready to serve, cook the rice. For a tastier rice, replace half of the water needed to cook it with hot chicken broth.
- Serve the chicken, vegetables, and broth over the rice. Chopped cilantro leaves may be sprinkled on top, if desired.
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
per 1 Serving (490g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||1 ½||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- 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
|Meat and Alternatives||3|