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Moroccan Chicken d'Erfoud

4 Reviews
75% would make this recipe again

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.

Preparation : 10 min Cooking : 8 h
440 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher

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 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, hot 500 mL
2 tbsp olive oil 30 mL
3 chicken legs, with back, skinless 900 g
1/2 tbsp couscous spice (ras-el-hanout) 5 g
1 cup quinoa 180 g
salt [optional]
ground pepper to taste [optional]
1/4 cup fresh cilantro [optional] 9 g

Before you start

A slow cooker is needed to make this recipe.

Method

  1. 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.
  2. Heat the oil in a pan over medium heat. 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, then transfer to the ceramic cooking pot. Add the potatoes, carrots, lemon quarters, chicken and hot broth. Season with a little salt and pepper. Cover and cook at 'low' and cook 6-8 h, or until the meat and vegetables are tender. Alternatively, cook on high throughout for 4-5 h
  3. When ready to serve, cook the quinoa. For a tastier result, replace half of the water needed to cook it with hot chicken broth.
  4. Serve the chicken, vegetables, and broth over the quinoa. 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

per 1 Serving (480g)

Amount

% Daily Value

Calories

440

Fat

14 g

21 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

70 mg

Sodium

460 mg

19 %

Carbohydrate

49 g

16 %

Fibre

6 g

24 %

Sugars

3 g

Protein

29 g

Vitamin A

56 %

Vitamin C

32 %

Calcium

6 %

Iron

38 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 1 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Meat and Alternatives 3
Fats 1

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Members' Reviews

4 Reviews (4 with rating only ) 75% would make this recipe again