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Moroccan Saffron Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.8399
Energy (kCal)964.4305
Carbohydrates (g)49.3432
Total fats (g)83.3517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients in a Dutch oven or heavy-bottomed pot. | 2. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. | 3. Do not add water, and be careful not to burn the chicken. | 4. Reduce the liquids until they are mostly oils. | 5. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 cut - - - -
    onion 2 chopped sweet 120.0 28.02 3.3 0.3
    ginger 1 tablespoon ground 4.8 1.0662 0.1092 0.045
    white pepper 1 teaspoon 7.104 1.6466 0.2496 0.0509
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cinnamon 2 sticks - - - -
    saffron thread 1 teaspoon crumbled - - - -
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    salt 1 1/2 - 2 teaspoons - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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