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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the wings and thighs off the chicken. Cut the back away from the breasts, then split the breasts down the middle, leaving them on the bone. | 2. Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil. | 3. Place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge. | 4. Fry the chicken in the marinade briefly (about 1 minute), then cover with water and simmer for 30 minutes or until chicken is cooked through. | 5. While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent. | 6. Shortly before serving, mix almonds with onions and fry for a few minutes. | 7. Serve with basmati rice or couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley	1	bunch		-	-	-	-
saffron	1	teaspoon		2.17	0.4576	0.08	0.040999999999999995
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken	1			-	-	-	-
vegetable oil	1	tablespoon		234.46400000000003	0.0	0.0	27.2
onion	2			120.0	28.02	3.3	0.3
almond	2	cups	blanched	3854.24	0.0	0.0	436.0

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