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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a deep saucepan fry in the olive oil 4 onions for about 5-8 minute add pepper and cinnamon stick (snap the stick before placing in pan). | 2. Bring to the boil and then reduce heat. | 3. Add 2 tsp Zaffron, and 2 tsp ginger and sugar and mix well. | 4. Add the sultanas, mix and gently simmer for about 30 min (on low heat). | 5. Meanwhile. | 6. Chop the tomatoes and the other 4 onions, clean and quarter the chicken and add to the tomatoes and onions. | 7. Add the other 2 tsp saffron and 2 tsp ginger, 2 ½ pints water and salt. Bring to the boil, reduce heat and gently simmer until chicken is cooked. | 8. In a separate bowl, add the cuscous and salted water. Add the water little by little and mix with fingers, until cuscous is damp and not sticking together. | 9. Place cuscous in a steamer (top) and steam until cooked. If needed, add a little more water to couscous while steaming. | 10. Place the cooked cuscous on a dish, add the onion and cinnamon sauce, then the chicken and sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
couscous	1			650.48	133.9539	22.0748	1.1072
sultana	250			-	-	-	-
parsley				-	-	-	-
red onion	8			-	-	-	-
tomato	4			160.8396	34.7592	7.8633	1.7871
chicken	1			-	-	-	-
cinnamon	1			-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
saffron	4	teaspoons		8.68	1.8304	0.32	0.1638
ginger	4	teaspoons		6.4	1.4216	0.1456	0.06
salt				-	-	-	-
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
water				-	-	-	-
olive oil				-	-	-	-

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