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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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40 minMain dishbaking flour, Fair Trade Original Thai red curry paste, sunflower oil, whole whnoodles, sliced iceberg lettuce, yellow bell pepper, cucumber, lime, fresh coriander, fresh fresh mint, shrimps, salted peanuts,noodle salad with roasted cauliflower and shrimp -
30 minMain dishoil, egg, Thai fish sauce, deep-frozen stir-shrimp, mango, avocado, lime, bean sprouts, spring / forest onion, Red pepper, coriander,thai omelette with shrimps and mango salad -
150 minMain dishWhite wine vinegar, granulated sugar, onion, fresh pumpkin, French mustard, ground ginger, white raisins, winter carrot, celeriac, leeks, garlic, traditional olive oil, whole chicken, fresh parsley, dried laurel leaves, peppercorns, creme fraiche, chicory, chestnut mushrooms, oyster mushrooms,poached chicken with mushrooms -
35 minMain dishsomething crumbly potatoes, frutti, water, traditional olive oil, half-to-half-chopped, onion, caraway seed, cut green cabbages, Gouda aged cheese 48, milk, coarse Zaanse mustard,stir-fried green cabbage
Nutrition
775Calories
Sodium0% DV0g
Fat55% DV36g
Protein72% DV36g
Carbs22% DV66g
Fiber0% DV0g
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