Try this Moroccan Chicken (with carrots and parsnips, apricots and almonds) recipe, or contribute your own.
Suggest a better descriptionSource: Green Chef
PREP FRUITS AND VEGGIES
Preheat oven to 400 degrees
Roughly chop dried apricots. Place in a small bowl. Add currants and 1 cup warm water.
PREP, SEAR AND ROAST CHICKEN
Season both sides of chicken breasts with salt and half of the paprika-cumin spice blend.
Heat about 1.5 tablespoons cooking oil in a large oven-safe sauté pan over medium-high heat. Add chicken to hot pan. Sear 3 minutes. Flip. Sear 2 minutes.
Transfer chicken to a foil-lined baking sheet. Roast 15 to 18 minutes or until chicken is full cooked (165 degrees).
START CARROTS AND PARSNIPS
Heat about 1 tablespoon cooking oil in pan used for chicken over medium heat. Add carrots and parsnips to hot pan. Lightly season with salt and pepper; stir. Cook 3 to 4 minutes or until lightly browned, stirring occasionally.
Add onion and garlic to pan with veggies; stir. Cook 2 to 3 minutes or until onion softens, stirring occasionally.
BRAISE CARROTS AND PARSNIPS
Add remaining spice blend to pan with carrots and parsnips; stir to evenly coat. Cook 1 minute or until spices are lightly toasted.
Add red wine vinegar and apricots and currants (with liquid). Stir to combine. bring to a boil, then transfer pan to oven. Roast 10 to 12 minutes, or tunnel carrots and parsnips are tender.
FINISH CARROTS AND PARSNIPS
De-stem parsley; finely chop leaves.
Add almonds and the parsley to pan with carrots and parsnips. Salt and pepper to taste. Stir to combine.
PLATE YOUR DISH
Cut chicken into 4 to 6 slices each.
Divide braised veggies between plates and fan chicken over top. Drizzle with any remaining sauce from pan.
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: Servings | ||
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Calories: 447 | ||
Calories from Fat: 92 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.1mg | 2 % | |
Potassium 1862.9mg | 49 % | |
Total Carbohydrate 84g | 25 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 60.7g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 447
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