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Moroccan stew with chicken, ras el hanout and olives
 
 
4 ServingsPTM25 min

Moroccan stew with chicken, ras el hanout and olives


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Directions

  1. Grind the cardamom and cloves in a mortar and mix with the remaining ingredients for the el Hanout variety.
  2. Heat the sunflower oil in a tagine and fry the onions, garlic and chicken for about 5 minutes. Add 2 tablespoons of ras el hanout and spoon over.
  3. Add the peeled tomatoes, zucchini, carrot, potato, lime and a good pinch of salt and simmer for at least 1 hour.
  4. Add the olives and simmer for about 10 minutes without lid on the pan.
  5. Mix the yogurt with the olive oil and fresh mint and season with salt and pepper. Serve the casserole with the yoghurt sauce.

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Nutrition

620Calories
Sodium0% DV0g
Fat54% DV35g
Protein68% DV34g
Carbs13% DV38g
Fiber0% DV0g

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