Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the walnuts in a 350 degree oven for about 8 minutes until fragrant. Let cool. | 2. Slice the onion thinly and mince the garlic. | 3. Heat the oil in a large deep skillet over medium-high heat. Salt and pepper the chicken and cook, turning once, until browned on both sides, about 8 minutes total. Transfer to a plate. | 4. Add the onion, garlic, and ginger to the skillet and cook over medium heat about 6 minutes, until onion is tender. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and safftron. | 5. Return the chicken and any juices that have accumulated on the plate to the skillet and bring to a simmer. Cover and cook over low heat for about 30 minutes, until chicken is cooked through. Transfer the chicken to 4 shallow bowls. Season the broth with salt and pepper and spoon it over the chicken in the bowls. | 6. Serve sprinkled with the toasted walnuts and chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut half	1/3	cup		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
onion	1			64.0	14.944	1.76	0.16
garlic clove	2			-	-	-	-
ginger	1 1/2	1/2	chopped	2.4	0.5331	0.0546	0.0225
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
saffron thread	1			-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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