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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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35 minMain dishquick-cooking rice, stoneleeks, Red peppers, light soy sauce, sesame oil, sake (liquor), bean sprouts, tuna steaks, fresh ginger root, fresh coriander, flour, Eggs, coconut milk, cane sugar, sunflower oil,marinated tuna and vegetables on rice pancakes
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30 minMain dishegg, self-raising flour, fresh parsley, buttermilk, frying oil, sunflower oil, walnut, oak leaf lettuce, oyster mushroom, Chestnut mushroom, olive oil, balsamic vinegar, honey, fresh thyme, dried thyme,mushroom fritters on oak leaf lettuce
Nutrition
775Calories
Sodium0% DV0g
Fat55% DV36g
Protein72% DV36g
Carbs22% DV66g
Fiber0% DV0g
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