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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor. | 2. Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked). | 3. CHICKEN:-. | 4. In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes. | 5. SAUCE:-. | 6. On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth. | 7. Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning. | 8. Finish with a 1 tablespoon of frozen butter (keep warm). | 9. SMASHED POTATOES:-. | 10. Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked. | 11. In a pan heat butter and add ginger, garlic and leeks and sauté till translucent. | 12. Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split). | 13. When potatoes are completely cooked, drain and allow to sit for 5 minutes. | 14. Add the buttermilk mixture an spinach leaves and mash with a potato masher. | 15. Season with salt. | 16. PLATING-. | 17. Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate. | 18. Place chicken breast on top. | 19. Drizzle sauce over the chicken breast and all over the plate. | 20. Could garnish with a fresh sprig of parsley or cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
yellow onion	200			22968.0	1367.64	165.3	1879.2
ginger	15		chopped	24.0	5.331	0.546	0.225
garlic	15	g	chopped	22.35	4.959	0.9540000000000001	0.075
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cumin	1	teaspoon	cracked	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
black pepper	1/2	teaspoon	cracked	2.8865	0.7354	0.1195	0.0375
cinnamon	1/4	teaspoon		-	-	-	-
lemon juice	20			67.1	21.045	1.0675	0.732
lemon zest	1/2	teaspoon		89.0	0.0	19.8	0.5
salt				-	-	-	-
yukon gold potato	200			89.0	0.0	19.8	0.5
baby spinach leaf	100	g		89.0	0.0	19.8	0.5
ginger	15		chopped	24.0	5.331	0.546	0.225
leek	50		chopped	2714.5	629.675	66.75	13.35
butter	2	tablespoons		171.0	7.857	5.343	14.4
buttermilk	50			-	-	-	-
chicken broth	200			15624.0	378.0	2227.68	524.16
shallot	1		chopped	115.2	26.88	4.0	0.16
cornstarch	2	tablespoons	dissolved	60.96	14.6032	0.0416	0.008
saffron strand	1/4	teaspoon	toasted crushed	89.0	0.0	19.8	0.5
butter	15	ml		171.0	7.857	5.343	14.4

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