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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a Dutch oven over medium-high heat and heat the olive oil till it shimmers. Place the chicken in the pan, skin side down, and sear for five minutes on each side. Remove chicken and set aside. | 2. Add onion and carrots to the pan along with the salt and pepper. Sauté until brown (8-10 minutes). Add garlic and ginger and cook one minute longer. | 3. Add chickpeas, apricots, thyme, chicken stock and seared chicken legs back to the pan. Bring pot to a simmer and turn down to low. Simmer for about 45 minutes. | 4. Right before serving stir in oregano and season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
gingerroot	2	tablespoons	grated	9.6	2.1324	0.2184	0.09
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
chickpea	1	can	drained	1133.4333	188.7556	61.3793	18.1109
apricot	1/2	cup	chopped	37.2	8.618	1.085	0.3022
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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