Moroccan with Potatoes in Tomato Sauce

Turan KoçChef

Ingredients

• Dried Moroccan
  300 grams
• Large cubed meat pieces
  300 grams
• Chicken with skin, cut into 8 pieces
  1000 grams
• Potatoes cut into 1 cm cubes
  2 pieces
• Peeled onion
  125 grams
• Tomato Paste
  3 tablespoons
• Cubed tomatoes
  3 pieces
• One medium-sized onion, finely chopped
  1 piece
• Caraway seeds
  2 teaspoons
• Maggi chicken broth
  2 cubes
• Vegetable Oil
  70 ml
• Hot water
  1000 ml
• One bay leaf
  1
• One cinnamon stick
  1
• Black Pepper
  1 teaspoon
• Water
  500 ml

Steps

1. 1

   In a medium-sized pot, heat two tablespoons of oil and fry the potato cubes until they turn a brownish-golden color, then remove from heat and set aside to drain the oil.

   Required Tools:

   Pot

   Frying Pan

   5 min
2. 2

   In the same pot, add the onion and large meat pieces and fry for 10 minutes.

   Required Tools:

   Pot

   10 min
3. 3

   Then add the tomato paste and stir the mixture for two minutes.

   Required Tools:

   Pot

   2 min
4. 4

   Then, add the tomatoes, Maggi chicken broth, water, and spices. Cover the pot and stir the mixture on low heat for an hour and a half.

   Required Tools:

   Pot

   90 min
5. 5

   Meanwhile, place the chicken pieces on a baking tray and roast for 45 minutes until they turn a brownish-golden color.

   Required Tools:

   Oven

   45 min
6. 6

   In a large pot, heat the remaining vegetable oil (3 tablespoons) and add the dried Moroccan, frying on low heat while stirring continuously until the grains turn golden brown.

   Required Tools:

   Pot

   5 min
7. 7

   Pour a cup of broth gently over the Moroccan and stir the mixture from time to time until the broth is fully absorbed.

   Required Tools:

   Pot

   5 min
8. 8

   Mix part of the small onion and meat with the Moroccan, then remove from heat.

   Required Tools:

   Pot

   2 min
9. 9

   Pour the remaining broth into a round serving dish. Then, add half of the fried potatoes, onion, and cooked meat.

   5 min
10. 10

    Place the cooked Moroccan on a large serving plate, top with the hot roasted chicken, and garnish the dish with the remaining fried potatoes, serving with the sauce.

    5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags