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Ingredientes
- 1 x 3 1/2 pound chicken
- 2 Tbsp. extra virgin olive oil
- 2 x onion, sliced
- 2 clv garlic, chopped
- 2 Tbsp. coarsely minced Preserved lemon
- 1 1/2 tsp paprika
- 1 1/2 tsp grnd cumin
- 1 stk cinnamon
- 1/2 tsp pepper
- 1 c. chicken stock
- 1/2 c. black olives
- 1/4 c. minced fresh coriander
Direcciones
- Cut chicken into pcs, removing skin. Set aside.
- In large Dutch oven, heat oil over medium-high heat; brown chicken all over.
- Transfer to plate.
- Add in sliced onions and garlic to pan; cook over medium heat, stirring occasionally, for 5 min.
- Add in minced preserved lemon, paprika, cumin, cinnamon and pepper; cook for 1 minute.
- Return chicken pcs to pan along with any juices.
- Add in chicken stock and bring to boil; reduce heat, cover and simmer for about 30 min or possibly till juices run clear when chicken is pierced.
- Throw away cinnamon stick.
- Sprinkle with olives and coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 926 | |
| Calories from Fat 680 | 73% |
| Total Fat 75.69g | 95% |
| Saturated Fat 16.41g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 289mg | 12% |
| Potassium 739mg | 21% |
| Total Carbs 9.33g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.3g | 2% |
| Protein 52.36g | 84% |
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