STEP 1.Take a mixing bowl and add the ginger, turmeric, cumin, salt, and pepper. Mix them well, then completely and evenly coat all the chicken pieces in the spice mix and set it aside for an hour or so.
STEP 2.To a dutch oven or tagine, sprinkle a little olive oil and brown the chicken pieces, and only cook 3 or 4 at a time. Once the chicken has browned, set them aside.
STEP 3.To the same pot, melt the butter, add the chopped onion, and chopped or minced garlic. Cook without color (sweat). Add the flour and cook 30 seconds. Deglaze with chicken stock, add the cinnamon sticks, and pinch of saffron. Season it with a little salt and mix them well.
STEP 4.Add the chicken pieces skin side up on top of the onion mixture. Cover with a lid and bake for 60 minutes at 350°f – 180°c. After half an hour, remove the lid and continue baking for the remaining half hour.
STEP 5.Once cooked, remove chicken pieces and place them on a warm plate. Add the freshly chopped coriander to the sauce keeping a little aside for garnish. Mix sauce well and taste again for seasoning and adjust accordingly. Serve chicken on warm plates, add sauce around it and top with chopped coriander on top.
Nutrition value
1577
calories per serving
77 g Fat79 g Protein198 g Carbs150 g FiberOther
Current Totals
77 g Fat
79 g Protein
198 g Carbs
150 g Fiber
MacroNutrients
Carbs
198 g
Protein
79 g
Fiber
150 g
Fats
Fat
77 g
Vitamins & Minerals
Calcium
2852 mg
Iron
44 mg
Vitamin A
10617 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
23 mg
Vitamin B6
2 mg
Vitamin B9
272 mcg
Vitamin B12
0 mcg
Vitamin C
117 mg
Vitamin E
14 mg
Copper
3 mcg
Magnesium
568 mg
Manganese
47 mg
Phosphorus
990 mg
Selenium
79 mcg
Zinc
12 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
