4 Serves
68 Mins
Prepare the chicken thighs by trimming excess fat and cutting them into bite-sized pieces on a cutting board using a chefs knife.
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JamaicanVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
87 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
322 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
1170 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
22 g / 20 gCholesterol
192 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the olive oil in a tagine or heavy-bottomed pot over medium heat.
Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the Ras el Hanout spice blend, coating the aromatics thoroughly to release the essential oils.
Add the chicken pieces, chickpeas, and vegetable stock to the pot, then cover and simmer until the chicken is cooked through and tender.
Season the dish with salt and pepper to taste before serving hot.
13
g26
g93
g
American
Indian