Top Rated Middle EasternView Recipe
View: Ingredients|Nutrition|Facts|Comments
Moroccan baked chicken with chickpeas and rice
Adapted from Delia Smith's all-in-one recipe.
What you need
- 8 chicken portions drumsticks and / or thighs
- 250 g canned chickpeas, drained
- 175 g brown basmati rice
- 2 chillies halved, de-seeded and finely chopped
- 1-1 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp saffron stamens
- 30 g fresh coriander
- 1 small lemon, sliced thinly
- juice of 1 small lemon
- 2 large yellow peppers, quartered, de-seeded and pith removed
- 2 large onions, sliced to roughly same size as peppers
- 3 cloves garlic, chopped
- 275 ml good quality chicken stock
- 150 ml dry white wine
- 50 g pitted black olives
- 50 g pitted green olives
- 6 tsp olive oil
- seasoning
Method
Preheat oven to 180°C.
Remove leaves from coriander and wrap in clingfilm. Keep in fridge until needed. Chop stalks finely.
Heat a small frying pan over a medium heat. Add the cumin and coriander seeds. Toss for 2-3 min until they start to dance and change colour.
Transfer seeds to a pestle and mortar. Crush coarsely. Transfer to a plate.
Crush saffron to a powder with the pestle and mortar.
Add lemon juice to the saffron. Stir well.
Season the chicken joints.
Heat half the olive oil in an ovenproof flameproof casserole dish. When oil is very hot, brown chicken pieces all over, 4 pieces at a time.
Remove chicken pieces to a plate. Add remaining oil. Turn heat to highest setting. When oil is very hot, add peppers and onions. Cook for 5 min, moving them around pan until edges are slightly blackened. Turn down heat.
Add to the pan: coriander stalks, garlic, chillies, crushed spices, chickpeas and rice. Stir well to distribute all ingredients. Season well.
Combine the lemon and saffron mixture with the stock and wine. Pour into the casserole. Stir well.
Push lemon slices well into the liquid. Scatter the olives into the pan. Place chicken pieces on top.
Cover pan with a tight-fitting lid. Cook in oven for 1 hour or until rice is tender.
Just before serving, scatter coriander leaves on top.
-
My Cookbooks Add Recipe My List Add Recipe -
Preparation 40 minutes Cook 1 hour Total 1 hour, 40 minutes -
Energy 1876 kcal/serving Fat 7.86 g/serving Carbohydrates 247.38 g/serving Glycaemic Index 41 Glycaemic Load 25.51 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 7851 | 627 | 10475 | 8350 |
| Energy (kcal) | 1876 | 150 | 2500 | 2000 |
| Protein (g) | 167 | 13.4 | ||
| Carbohydrate (g) | 69.3 | 5.54 | 345 | 275 |
| Fat (g) | 98.3 | 7.86 | 95 | 70 |
| Fat (saturated) (g) | 26.3 | 2.10 | ||
| Fibre (g) | 9.34 | 0.75 | ||
| Sodium (mg) | 1349 | 107 | ||
| Salt (equivalent) (g) | 3.37 | 0.27 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 526 | 42.1 | 800 |
| Vitamin B-12 (µg) | 2.65 | 0.21 | 1 |
| Vitamin B-6 (mg) | 4.63 | 0.37 | 2 |
| Vitamin C (mg) | 262 | 21.0 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 4.65 | 0.37 | 10 |
| Zinc (mg) | 9.35 | 0.75 | 15 |
| Calcium (mg) | 210 | 16.8 | 800 |
| Folate (mcg) | 127 | 10.2 | 200 |
| Iron (mg) | 10.3 | 0.82 | 14 |
| Magnesium (mg) | 299 | 23.9 | 300 |
| Niacin (mg) | 72.8 | 5.82 | 18 |
| Pantothenic acid (mg) | 7.37 | 0.59 | 6 |
| Riboflavin (mg) | 0.83 | 0.07 | 1.6 |
| Phosphorous (mg) | 1549 | 123 | 800 |
| Thiamin (mg) | 0.76 | 0.06 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
|
You must be logged in to leave comments.
Show all comments