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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine chicken with spices in large bowl. Stand covered, for 1 hour. Heat 2 tablespoons oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to larger pan. | 2. Add remaining oil to pan. Add onion and red pepper. Cook over low heat for 5 minutes, stirring. Transfer to large pan with chicken pieces. Add coriander and stock, lemon rind, juice and olives. | 3. Simmer, covered, for 40 minutes, until tender and liquid has reduced.Thicken sauce with cornflour if desired. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	12			-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
paprika	1	teaspoon	ground sweet	6.486000000000001	1.2418	0.3252	0.2965
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0
onion	2		chopped	128.0	29.888	3.52	0.32
red pepper	1		chopped	1.25	0.2753	0.0584	0.0138
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
lemon	4	slices	preserved grated rind	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
green olive	1	cup	pitted	-	-	-	-

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