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Moroccan chicken stew with lemon
Casserole with free-range chicken fillet and ras el hanout, winter carrot, red onion and garden peas, sprinkled with lemon zest.
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Ingredients
Directions
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Cut each chicken fillet lengthwise into 3 pieces. Sprinkle the pieces with the ras el hanout, pepper and salt.
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Heat the oil in the tagine or frying pan and fry the chicken around brown.
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Meanwhile, peel the winter carrot and cut into 3 cm pieces. Cut the red onion into pieces.
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Add the carrot and onion to the chicken, spoon and cook for another 2 minutes. Add the water and crumble the chicken stock cube above it.
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Place the conical lid on the taijne or put the lid on the frying pan and let it simmer on low heat for 25 min.
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Meanwhile, clean the lemon and grate the yellow skin. Halve the lemon in the width and cut the halves into parts.
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Add the garden peas to the tagine or skillet for the last 2 minutes.
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Remove the lid, sprinkle the dish just before serving with the lemon zest and serve with the lemon slices.
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Nutrition
315Calories
Sodium27% DV640mg
Fat25% DV16g
Protein44% DV22g
Carbs6% DV17g
Fiber32% DV8g
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