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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, hot||500 mL|
|2 tbsp||olive oil||30 mL|
|3||chicken legs, with back, skinless||900 g|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
|1/2 tbsp||couscous spice (ras-el-hanout)||4 g|
|1 cup||quinoa||180 g|
|1/4 cup||fresh cilantro [optional]||9 g|
A slow cooker is needed to make this recipe.
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 (480g)
% Daily Value
|Vegetables and Fruits :||2||servings|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
|Meat and Alternatives||3|