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Moroccan Chicken With Green Olives and Lemon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.7699
Energy (kCal)374.6677
Carbohydrates (g)24.4981
Total fats (g)20.7449
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 2 2.5617 0.8233 0.0972 0.0265
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1 halved sliced 60.0 14.01 1.65 0.15
    garlic clove 2 pressed - - - -
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    cinnamon 1 teaspoon ground - - - -
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    chicken broth 2 cups low sodium 156.24 3.78 22.2768 5.2416
    chicken 4 1/2 cut - - - -
    green olive 1/2 cup - - - -

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



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