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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat. | 2. Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic. | 3. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes. | 4. Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce. | 5. About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
za'atar spice mix	1	tablespoon		-	-	-	-
chicken thigh fillet	800		trimmed halved	-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
butter	60			5130.0	235.71	160.29	432.0
onion	1		cut	60.0	14.01	1.65	0.15
cinnamon	1			-	-	-	-
garlic clove	2		crushed	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
prune	1/2	cup	pitted	122.85	32.525999999999996	1.0179	0.23399999999999999
couscous	1 1/2	1/2		975.72	200.9309	33.1122	1.6608

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