Tzipporah's Moroccan Chicken Recipe

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Tzipporah's Moroccan Chicken
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Ingredients
13
Count
Nutrition
2052
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Large pan heat and add olive oil. I use a fair amount 1/4 cup or so. It needs a lid to it.
  2. Take the chicken and rinse well, pat dry with a towel and lay on a plate to season.
  3. In a bowl take kosher salt if you have it or sea salt and add the pepper to whatever ratio you are comfortable with. I usually just put in a handful of salt (I don't use the whole mixture) Then add about 2 TBS of cumin, paprika and 2 tsp of turmeric. If you have a morter and pestle, I grind the salt (kosher salt is a large flake size) with the spices to combine.
  4. Take the 4 ounces of hot tap water and crumble up saffron strands in the water and let sit for 5 minutes.
  5. Take the chicken and rub the spice mixture all over the pieces and place in the frying pan. You want to brown all of the pieces evenly add the onion and brown with the chicken. Onion doesn't all have to be browned, but the chicken should.
  6. Once the chicken is browned, add the hot water and saffron mixture, if you are using the bullion cubes then dissolve those in 2 cups of hot water or add 2 - 3 cups of chicken broth. Add the chopped lemon now and the olives and garbanzo beans. The amount of olives can be as much as you like 1/2 cup or less. No need to measure, just eyeball it.
  7. Cover and turn down to a very low simmer. If you have used boneless, skinless chicken it should be ready in about 25 minutes. Bone-in chicken can be cooked for 40 minutes or so. If you have a lower liquid to chicken ratio and you turn it down really low it is like poaching the chicken and the more liquid to chicken with higher temperature will result in boiling the chicken. Poaching makes a more tender piece of meat.
  8. I usually make a rice with this using Basmati or Jasmine rice that has been browned and simmered with chopped onion, carrots, peas, etc. You can add what you like if they are all the same size dice. You salt rice and brown it in olive oil, add the veggies, then the seasonings and water, turn down low and cook until finished.
  9. Seasonings can basically copy the main dish or you can branch out.
  10. Finish it off with green beans cooked with garlic and you are set.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2052.3 Kcal (8593 kJ)
Calories from fat 1275.29 Kcal
% Daily Value*
Total Fat 141.7g 218%
Cholesterol 827.62mg 276%
Sodium 7804.03mg 325%
Potassium 1891.13mg 40%
Total Carbs 9.91g 3%
Sugars 6.48g 26%
Dietary Fiber 1.18g 5%
Protein 170.78g 342%
Vitamin C 32.2mg 54%
Iron 9.7mg 54%
Calcium 168.1mg 17%
Amount Per 100 g
Calories 207.51 Kcal (869 kJ)
Calories from fat 128.94 Kcal
% Daily Value*
Total Fat 14.33g 218%
Cholesterol 83.68mg 276%
Sodium 789.06mg 325%
Potassium 191.21mg 40%
Total Carbs 1g 3%
Sugars 0.65g 26%
Dietary Fiber 0.12g 5%
Protein 17.27g 342%
Vitamin C 3.3mg 54%
Iron 1mg 54%
Calcium 17mg 17%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.6
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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