Moroccan Chicken with Almonds and Chick PeasTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Cooking time: About 70 minutes + 90 minutes for the chick peas
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:82.6 kcal
Proteins:6.8 g
Fats:3.2 g
Carbohydrate:7.3 g
Fibers:1.6 g
Sugar:2.3 g
Cholesterol:19.4 mg
Sodium:91.2 mg
Calcium:21.3 mg
Energy:550 kcal
Proteins:45.2 g
Fats:21 g
Carbohydrate:48.4 g
Fibers:10.8 g
Sugar:15.2 g
Cholesterol:129.3 mg
Sodium:607.2 mg
Calcium:141.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
boneless skinless chicken breasts
125
ml
chickpeas, soaked overnight
60
ml
butter
60
ml
chopped parsley
2
spanish onions, finely chopped
90
ml
almonds
2
ml
saffron
salt and black pepper
1000
ml
chicken stock
1
cinnamon stick
juice of 1 lemon
4
wedges of salt preserved lemon
METHOD
- Cook the chickpeas in simmering water for 90 minutes or until tender;
- place them in a bowl of cold water; rub them with your hands to remove the skins;
- melt the butter in a saucepan; brown the chicken on all sides with the onions and saffron;
- add the broth and bring to a boil; add the chickpeas, almonds and cinnamon stick; cover; reduce the heat and let simmer for 1 hour;
- place the chicken into a deep serving dish;
- add the parsley to the cooking liquid; boil for a few minutes until the sauce is slightly reduced; add the lemon juice; season with salt and pepper; pour over the chicken and serve hot.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
This chicken recipe can also be prepared in a tagine. Serve it on couscous.
