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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Large pan heat and add olive oil. I use a fair amount 1/4 cup or so. It needs a lid to it. | 2. Take the chicken and rinse well, pat dry with a towel and lay on a plate to season. | 3. In a bowl take kosher salt if you have it or sea salt and add the pepper to whatever ratio you are comfortable with. I usually just put in a handful of salt (I don't use the whole mixture) Then add about 2 TBS of cumin, paprika and 2 tsp of turmeric. If you have a morter and pestle, I grind the salt (kosher salt is a large flake size) with the spices to combine. | 4. Take the 4 ounces of hot tap water and crumble up saffron strands in the water and let sit for 5 minutes. | 5. Take the chicken and rub the spice mixture all over the pieces and place in the frying pan. You want to brown all of the pieces evenly add the onion and brown with the chicken. Onion doesn't all have to be browned, but the chicken should. | 6. Once the chicken is browned, add the hot water and saffron mixture, if you are using the bullion cubes then dissolve those in 2 cups of hot water or add 2 - 3 cups of chicken broth. Add the chopped lemon now and the olives and garbanzo beans. The amount of olives can be as much as you like 1/2 cup or less. No need to measure, just eyeball it. | 7. Cover and turn down to a very low simmer. If you have used boneless, skinless chicken it should be ready in about 25 minutes. Bone-in chicken can be cooked for 40 minutes or so. If you have a lower liquid to chicken ratio and you turn it down really low it is like poaching the chicken and the more liquid to chicken with higher temperature will result in boiling the chicken. Poaching makes a more tender piece of meat. | 8. I usually make a rice with this using Basmati or Jasmine rice that has been browned and simmered with chopped onion, carrots, peas, etc. You can add what you like if they are all the same size dice. You salt rice and brown it in olive oil, add the veggies, then the seasonings and water, turn down low and cook until finished. | 9. Seasonings can basically copy the main dish or you can branch out. | 10. Finish it off with green beans cooked with garlic and you are set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	6 -8		cut	-	-	-	-
salt pepper				-	-	-	-
olive oil				-	-	-	-
paprika				-	-	-	-
cumin				-	-	-	-
saffron				-	-	-	-
turmeric				-	-	-	-
lemon	1/2 - 1		preserved rinsed chopped	0.0	0.0	0.0	0.0
chicken bouillon	2 -3	cups		0.0	0.0	0.0	0.0
hot water	4	ounces		0.0	0.0	0.0	0.0
kalamata olive				-	-	-	-
garbanzo bean	1	can		1133.4333	188.7556	61.3793	18.1109
onion	1 -2		chopped	0.0	0.0	0.0	0.0

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