Ingredients:
- 3 -4 chicken breasts
- 3 -4 carrots, peeled and quartered lengthwise
- 1 -2 tomato, cut into wedges
Directions:
- Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
- Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
- Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
- Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
- Continue cooking over a low heat.
- When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
- Cover and cook until the vegetables are done.
- Add a few olives, if desired.
- Bring to the table while it is still bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.06 Kcal (1315 kJ) | ||
| Calories from fat | 189.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.06g | 32% | |
|---|---|---|---|
| Cholesterol | 7.18mg | 2% | |
| Sodium | 181.45mg | 8% | |
| Potassium | 598.61mg | 13% | |
| Total Carbs | 27.65g | 9% | |
| Sugars | 8.07g | 32% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.2mg | 6% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 139.54 Kcal (584 kJ) | ||
| Calories from fat | 84.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 32% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 2% | |
| Sodium | 80.62mg | 8% | |
| Potassium | 265.97mg | 13% | |
| Total Carbs | 12.28g | 9% | |
| Sugars | 3.58g | 32% | |
| Dietary Fiber | 2.36g | 21% | |
| Protein | 2.36g | 11% | |
| Vitamin C | 5mg | 19% | |
| Vitamin A | 0.6mg | 45% | |
| Iron | 0.5mg | 6% | |
| Calcium | 27mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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