Moroccan Chicken

1. Heat oil in heat-proof casserole.

2. Stir in onion, garlic, parsley, coriander, salt, pepper and saffron.

3. Cook lightly.

4. add chicken and turn to coat evenly with mixture.

5. Arrange lemon wedges on top.

6. cover and simmer 1 1/2-2 hours, turning occansionally.

7. Remove chicken and lemon wedges to a warm platter.

8. Cook remaining liquid over high heat until reduced to a thinck sauce.

9. Add olives and heat through.

10. Pour iver chicken and serve.

11. Excellent with fluffy white rice.

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Nutrient	Quantity
Total fats	236.3536 g
Protein	380.7503 g
Carbohydrates	17.1377 g
Energy	3793.6148 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.4506 g
Water	1399.8785 g
Aspartic acid	33.9147 g
Calcium, Ca	262.6884 mg
Lutein + zeaxanthin	81.5374 g
Fiber, total dietary	3.7852 g
Carotene, beta	200.3616 g
Niacin	180.0369 mg
Vitamin A, RAE	1015.0752 g
Arginine	23.5741 g
Riboflavin	1.5987 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	1.8144 g
Glutamic acid	56.2809 g
Sodium, Na	1152.6792 mg
Fatty acids, total saturated 16:1 undifferentiated	10.5972 g
Total lipid (fat)	236.3536 g
Manganese, Mn	0.779 mg
Fructose	1.9376 g
Proline	17.3674 g
Fatty acids, total saturated 16:0	53.3377 g
Fatty acids, total saturated 8:0	0.7611 g
Sucrose	1.4852 g
Choline, total	1242.9678 mg
Sugars, total	6.4816 g
Serine	13.2806 g
Fatty acids, total saturated 10:0	1.7054 g
Fatty acids, total saturated 18:0	18.0485 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.8416 mg
Selenium, Se	302.9076 g
Ash	19.0963 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	74.8907 g
Pantothenic acid	14.8234 mg
Phenylalanine	14.8648 g
Copper, Cu	0.812 mg
Betaine	159.9171 mg
Thiamin	1.2267 mg
Retinol	998.5159 g
Methionine	10.2266 g
Iron, Fe	14.3028 mg
Carbohydrate, by difference	17.1377 g
Phosphorus, P	3217.7422 mg
Folate, total	103.6657 g
Tocopherol, gamma	1.1706 mg
Fatty acids, total saturated 4:0	2.2044 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Lycopene	0.23 g
Alanine	21.5884 g
Cholesterol	1336.1311 mg
Valine	18.5682 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	33.1754 g
Glycine	22.335 g
Carotene, alpha	0.1674 g
Glucose (dextrose)	2.9578 g
Fatty acids, total saturated 14:0	8.2951 g
Zinc, Zn	14.9261 mg
Isoleucine	19.3316 g
Fatty acids, total saturated 12:0	2.0911 g
Fatty acids, total polyunsaturated	38.1679 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	27.9119 g
Tocotrienol, alpha	0.0698 mg
Vitamin A, IU	3719.0506 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	103.6657 g
Tryptophan	4.3271 g
Vitamin C, total ascorbic acid	15.7078 mg
Phytosterols	24.4485 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	1.3053 g
Tyrosine	12.4499 g
Vitamin B-12	6.1757 g
Vitamin K (phylloquinone)	28.9102 g
Fatty acids, total saturated	90.6806 g
Histidine	11.3723 g
Fatty acids, total monounsaturated	89.2196 g
Threonine	15.8163 g
Folate, food	103.6657 g
Vitamin D (D2 + D3)	7.2575 g
Cryptoxanthin, beta	0.8764 g
Vitamin E (alpha-tocopherol)	6.8703 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	478.341 mg
Lysine	31.3847 g
Potassium, K	4276.6506 mg
Cystine	4.9832 g
Fluoride, F	2.0433 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.66	0.8539	0.2744	0.0088
Salt	1 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Oil	0.33 cup	598.6	0	67.978
Chicken breast	4	3120.7192	0	167.8294
Onion	1	60	14.01	0.15
Saffron	0 teaspoon	0.2712	0.0572	0.0051
Parsley	1 teaspoon	0.45	0.0791	0.0099
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Coriander	1 teaspoon	5.364	0.9898	0.3199
green olive	0.33 cup	0	0	0