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MegNC
Moroccan stew with chicken, ras el hanout and olives
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Ingredients
- 2 tablespoon sunflower oil
- 2 onion
- 1 clove garlic
- 4 chicken bolt
- 400 gram peeled tomato
- 1 little zucchini
- 200 gram root
- 500 gram potato
- 1 lime
- 75 gram green olive
- 1 cardamom pod for the el hanout variety
- 1 clove for the el hanout variety
- 2 teaspoon coriander powder (ketoembar) for the el hanout variety
- 2 teaspoon cumin powder (djinten) for the el hanout variety
- 1 teaspoon ginger powder (djahé) for the el hanout variety
- 1 teaspoon turmeric for the el hanout variety
- 1 teaspoon cinnamon powder for the el hanout variety
- 1 teaspoon paprika for the el hanout variety
- 100 milliliters yogurt for the yoghurt sauce
- 1 tablespoon olive oil for the yoghurt sauce
- 1 hand fresh fresh mint for the yoghurt sauce
Directions
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Grind the cardamom and cloves in a mortar and mix with the remaining ingredients for the el Hanout variety.
-
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.
-
Add the peeled tomatoes, zucchini, carrot, potato, lime and a good pinch of salt and simmer for at least 1 hour.
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Add the olives and simmer for about 10 minutes without lid on the pan.
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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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