Moroccan with Potatoes in Tomato Sauce

Turan KoçCuisinier

Ingrédients

• 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
• Concentré de tomate
  3 tablespoons
• Cubed tomatoes
  3 pieces
• One medium-sized onion, finely chopped
  1 piece
• Caraway seeds
  2 teaspoons
• Maggi chicken broth
  2 cubes
• Huile Végétale
  70 ml
• Hot water
  1000 ml
• One bay leaf
  1
• One cinnamon stick
  1
• Poivre noir
  1 teaspoon
• Eau
  500 ml

Mesures

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.

   Matériel requis:

   Marmite

   Poêle à frire

   5 minutes
2. 2

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

   Matériel requis:

   Marmite

   10 minutes
3. 3

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

   Matériel requis:

   Marmite

   2 minutes
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.

   Matériel requis:

   Marmite

   90 minutes
5. 5

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

   Matériel requis:

   Four

   45 minutes
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.

   Matériel requis:

   Marmite

   5 minutes
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.

   Matériel requis:

   Marmite

   5 minutes
8. 8

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

   Matériel requis:

   Marmite

   2 minutes
9. 9

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

   5 minutes
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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Concentré de tomatepour 100g

Énergie100 kcal

Protéines1.5 g

Lipides totaux0.5 g

Glucides24 g

Sucres totaux20 g

Fibres alimentaires2 g

Huile Végétalepour 100g

Énergie884 kcal

Lipides totaux100 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

Eaupour 100g

Eau100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques