Filter
Reset
Sort ByRelevance
Joseph Dimas
Moroccan chicken from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Preheat the oven to 180ºC.
-
Heat half of the oil and fry the chicken bolts around light brown.
-
Put them in the roasting tray.
-
Add the rest of the oil to the shortening and fry the carrot, potato and leek for about 5 minutes.
-
Spoon the herb paste and prunes through it and spread this mixture over the chicken.
-
Add a splash of water if necessary.
-
Cook the dish covered for about 45 minutes in the middle of the oven.
-
40 minMain dishturkey breast à la minute, traditional olive oil, dried oregano, garlic, peeled canned tomatoes, Mozzarella, paprika mix, fresh ciabatta,turkey breast alla pizzaiola
-
25 minMain dishbutter, onion, minifrites, coalfish fillet, wheat flour, semi-skimmed milk, creme fraiche, French mustard, dried dill, broken green beans,fish pot with French fries
-
30 minMain dishsomething crumbly potatoes, low-fat smoked bacon strips, fresh spinach, cut endive, frozen garden peas, chilled hüttenkäse cheese,spring stew
-
50 minMain dishbroccoli bunch, spelled flour or wholemeal flour, low-fat quark, egg, red pointed pepper, can of tomato paste, Leerdammer Lightlife cheese,broccoli-paprika slice of cottage cheese dough
Nutrition
775Calories
Sodium0% DV0g
Fat55% DV36g
Protein72% DV36g
Carbs22% DV66g
Fiber0% DV0g
Loved it