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Joseph Dimas
Moroccan chicken from the oven
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Ingredients
Directions
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Rub the onion, garlic, lemon juice, cumin, turmeric, chili powder, coriander, salt and pepper in a mortar or grind to a paste in a food processor.
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Preheat the oven to 180ºC.
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Heat half of the oil and fry the chicken bolts around light brown.
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Put them in the roasting tray.
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Add the rest of the oil to the shortening and fry the carrot, potato and leek for about 5 minutes.
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Spoon the herb paste and prunes through it and spread this mixture over the chicken.
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Add a splash of water if necessary.
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Cook the dish covered for about 45 minutes in the middle of the oven.
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Nutrition
775Calories
Sodium0% DV0g
Fat55% DV36g
Protein72% DV36g
Carbs22% DV66g
Fiber0% DV0g
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