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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 5 qt pot, heat 2 tbs oil over med-high heat. | 2. Season chicken on all sides with salt and pepper. | 3. Place 3 chicken legs in pot and cook, turning once, until browned; about 10 minutes total. | 4. Transfer to plate and repeat with remaining chicken and oil. Set chicken aside. | 5. Add onion and 1/4 cup water to pot and cook, stirring to loosen browned bits on bottom. | 6. Add turmeric, ginger and cinnamon and cook, stirring occasionally until onion has softened, about 5 minutes. | 7. Return chicken to pot. Add 2 cups water and half the prunes and bring to a boil. | 8. Reduce heat, partially cover and simmer until chicken is cooked through and very tender, about 45 minutes. | 9. Tranfer chicken to platter and cover tightly with foil to keep warm. | 10. Add remaining prunes to pot and raise heat to high. | 11. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. | 12. Top chicken with sauce to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
chicken leg	6		skinless	5820.8132	4.624	445.265	433.841
salt pepper				-	-	-	-
onion	1		halved sliced	60.0	14.01	1.65	0.15
water	2 1/4	cups		0.0	0.0	0.0	0.0
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1/2	teaspoon	ground	-	-	-	-
prune	1 1/2	cups	pitted	368.55	97.57799999999999	3.0537	0.7020000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.