One of the hallmarks of Moroccan cuisine is the way it mixes savory and sweet flavors. This principle is also strongly supported in our recipe for Roasted Chicken with Olives, Shallots and Prunes. Also ideal for patients undergoing cancer treatment. If your taste buds have physically changed, this simple sweet and spicy update to the basic roast chicken could be your ticket to bringing back a new favorite that just doesn’t taste the same.
Serves 8 people
16 types of ingredients
30 minutes preparation
material
- 1 cup whole green olives, pitted
- 1/2 cup prunes (quartered)
- 4 medium shallots (cut into quarters)
- large 1 lemoncut in half and then into quarters.
- 1 teaspoon Olive oil
- Salt (appropriate amount)
- 2 teaspoons cumin powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- 1 whole chicken (3 pounds), cut into quarters
- 1 cup of water
- 1 tablespoon red wine vinegar
- 1 bay leaf
direction
- Preheat oven to 350 degrees.
- Spread the olives, prunes, shallots, and lemon in the bottom of a deep roasting pan. Add 1 teaspoon olive oil and salt.
- Combine cumin, salt, paprika, cayenne pepper, and turmeric. Rub it evenly onto the chicken.
- Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Cook the chicken in batches until browned on all sides. Place chicken on top of olive mixture in roasting pan. When the chicken is browned all over, add 1 cup of water and 1 tablespoon of vinegar to a frying pan and heat over high heat. Cook until half has evaporated, scraping up any bits from the bottom of the pan. Pour this into the frying pan.
- Roast for 20-30 minutes or until chicken is all cooked through.Let it rest before serving. basic couscous.
chef tips
In our class, we have found that changing the basic diet by introducing different flavors and spices can help patients overcome taste problems. It’s hard not to compare when your own taste buds fail, but when you try something new, there’s less to compare. Be bold!
Nutritional information (per serving)
Calories: 463; Fat: 31g; Saturated fat: 8g; Polyunsaturated fat: 6g; Monounsaturated fat: 14g; Carbohydrates: 14g; Sugar: 7g Dietary fiber: 3g; Protein: 33g; Sodium: 629mg
Certified dietitian
Your recipes, articles, videos, and other content have been reviewed by Kate Welland, RD, MS, RD, CSO, a board-certified expert in oncology nutrition, and each one is backed by scientific evidence. , to ensure that we follow the guidelines set by the U.S. government. Oncology Nutrition for Clinical Practice, 2nd Editionpublished by the Oncology Nutrition Dietetic Practice Group. Academy of Nutrition and Dieteticsand the American Cancer Institute And that American Cancer Society.
This recipe was first published cook for your life. Used with permission.