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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. | 2. Add the onion, garlic and ginger, then fry for a further 2 minutes | 3. Add the stock, saffron, honey and carrots, season, then stir well. | 4. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. | 5. Uncover and increase the heat for about 5 mins to reduce the sauce a little. | 6. Sprinkle with parsley and serve with lemon wedges for squeezing over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken thigh	8	boneless	skinless boneless	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
gingerroot	2	teaspoons	grated	3.2	0.7108	0.0728	0.03
chicken stock	2/3	cup		57.6	5.648	4.032	1.92
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon	ground	-	-	-	-
honey	1	tablespoon		-	-	-	-
carrot	4		cut	209.92	49.0496	4.7616	1.2288
salt black pepper			ground	-	-	-	-
parsley	1	ounce	chopped	10.2058	1.7945	0.8420000000000001	0.22399999999999998
lemon wedge	4			-	-	-	-

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