Directions:
- In a large ovenproof kettle stir together the onion, the garlic, the gingerroot, the cinnamon stick, 3 tablespoons of the coriander, the parsley, the lemon juice, the saffron, the oil, and 1 cup water, put the chicken on top of the mixture, and season it with salt and pepper.
- Bake the chicken, covered, in the middle of a preheated 375°F. oven for 45 minutes, transfer it to a cutting board, and let it stand, covered loosely, for 5 minutes. Cut the chicken into quarters.
- To the onion mixture add the olives and the preserved lemon, bring the sauce to a boil, and simmer it, for 3 to 5 minutes, or until it is thickened. Return the chicken to the kettle and simmer the mixture for 2 to 3 minutes, or until the chicken is just heated through. Discard the cinnamon stick and serve the chicken with the rice pilaf, sprinkled with the additional coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1247.32 Kcal (5222 kJ) | ||
| Calories from fat | 606.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.34g | 104% | |
|---|---|---|---|
| Sodium | 2827.86mg | 118% | |
| Potassium | 202.65mg | 4% | |
| Total Carbs | 58.35g | 19% | |
| Sugars | 21.4g | 86% | |
| Dietary Fiber | 14g | 56% | |
| Protein | 94.91g | 190% | |
| Vitamin C | 26mg | 43% | |
| Iron | 1mg | 5% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 214.12 Kcal (896 kJ) | ||
| Calories from fat | 104.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 104% | |
|---|---|---|---|
| Sodium | 485.45mg | 118% | |
| Potassium | 34.79mg | 4% | |
| Total Carbs | 10.02g | 19% | |
| Sugars | 3.67g | 86% | |
| Dietary Fiber | 2.4g | 56% | |
| Protein | 16.29g | 190% | |
| Vitamin C | 4.5mg | 43% | |
| Iron | 0.2mg | 5% | |
| Calcium | 7.8mg | 5% | |
* 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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