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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large frying pan. Add the onion and fry until soft then add garlic and ginger and continue to fry until light and golden. Add the Ras el Hanout and cook for about thirty seconds, or until fragrant. | 2. Add a little salt, 1/2 teaspoon pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium heat, then cover and leave to simmer until the chicken is tender and the potato is half cooked (approx 20 mins). | 3. Simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase heat to high and boil uncovered until it reduce. You will need to stir regularly. | 4. Carefully stir in honey, making sure you don't mash up the potatoes. Leave to bubble uncovered for a few more minutes. Taste and season as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1			1993.2	3.5787	43.3974	200.3619
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
gingerroot	1		chopped	-	-	-	-
ra el hanout spice mix	3	teaspoons		-	-	-	-
salt pepper				-	-	-	-
olive oil	2 -3	teaspoons		0.0	0.0	0.0	0.0
potato	600		cut sweet	-	-	-	-
honey	3	tablespoons		-	-	-	-
basmati rice				-	-	-	-
greek yogurt				-	-	-	-
coriander				-	-	-	-
salt pepper				-	-	-	-
lemon juice				-	-	-	-

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