Moroccan Chicken Tagine With Sun-Dried Tomatoes And Artichokes

1. Cut up chicken and take off the skin.

2. Put EVOO in a wide pot (so that the chicken can brown) and heat.

3. Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.

4. Immediately add chopped onion and all spices.

5. Saute on medium heat for approximately 8-10 minutes.

6. Add water, artichokes, capers, and sun dried tomatoes.

7. Reduce heat to low, cover with a tight lid.

8. Simmer on low for 45 minutes.

9. Chicken will be falling off of the bone.

10. Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

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Nutrient	Quantity
Total fats	80.926 g
Protein	79.9573 g
Carbohydrates	11.4256 g
Energy	1108.1027 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2717 g
Water	391.1363 g
Aspartic acid	7.0618 g
Calcium, Ca	119.0089 mg
Lutein + zeaxanthin	344.3705 g
Fiber, total dietary	3.3774 g
Fatty acids, total saturated 22:0	0.0269 g
Carotene, beta	510.283 g
Niacin	29.7161 mg
Vitamin A, RAE	1194.3354 g
Arginine	5.0225 g
Riboflavin	0.8828 mg
Tocopherol, beta	0.0407 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0077 g
Fatty acids, total saturated 20:1	0.7616 g
Glutamic acid	11.5902 g
Stigmasterol	0.0075 mg
Sodium, Na	937.8557 mg
Fatty acids, total saturated 16:1 undifferentiated	3.9104 g
Total lipid (fat)	80.926 g
Manganese, Mn	0.4093 mg
Fructose	1.4017 g
Proline	3.9166 g
Fatty acids, total saturated 16:0	15.6049 g
Sucrose	0.7185 g
Choline, total	9.351 mg
Sugars, total	0.3851 g
Serine	2.8249 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	4.4088 g
Fatty acids, total saturated 20:4 undifferentiated	0.4538 g
Vitamin B-6	1.6931 mg
Selenium, Se	53.2398 g
Ash	6.7818 g
Fatty acids, total saturated 18:1 undifferentiated	26.5117 g
Pantothenic acid	4.8202 mg
Phenylalanine	3.0686 g
Beta-sitosterol	0.005 mg
Copper, Cu	0.435 mg
Betaine	0.2077 mg
Thiamin	0.3488 mg
Retinol	1146.9359 g
Methionine	2.0451 g
Iron, Fe	10.2265 mg
Carbohydrate, by difference	11.4256 g
Phosphorus, P	807.2047 mg
Folate, total	126.9789 g
Tocopherol, gamma	4.967 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0453 g
Alanine	4.5299 g
Cholesterol	389.8676 mg
Valine	3.7973 g
Fatty acids, total saturated 18:2 undifferentiated	17.896 g
Glycine	5.1841 g
Carotene, alpha	10.205 g
Glucose (dextrose)	1.8717 g
Fatty acids, total saturated 14:0	0.595 g
Zinc, Zn	6.3588 mg
Isoleucine	3.848 g
Tocopherol, delta	1.3701 mg
Fatty acids, total saturated 12:0	0.0927 g
Fatty acids, total polyunsaturated	20.213 g
Tocotrienol, gamma	0.0015 mg
Leucine	5.6805 g
Tocotrienol, alpha	0.0933 mg
Vitamin A, IU	4768.5507 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0456 g
Folate, DFE	125.2389 g
Tryptophan	0.8702 g
Vitamin C, total ascorbic acid	13.9847 mg
Phytosterols	18.4315 mg
Galactose	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	0.0273 g
Fatty acids, total saturated 20:0	0.0269 g
Tyrosine	2.4984 g
Vitamin B-12	4.488 g
Vitamin K (phylloquinone)	27.5219 g
Fatty acids, total saturated	21.4426 g
Histidine	2.2332 g
Fatty acids, total monounsaturated	31.5467 g
Threonine	3.2398 g
Folate, food	126.9789 g
Cryptoxanthin, beta	105.667 g
Vitamin E (alpha-tocopherol)	1.4693 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.136 g
Magnesium, Mg	122.0385 mg
Lysine	6.2509 g
Potassium, K	1135.0878 mg
Cystine	1.0501 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	3 tablespoons	0	0	0
Paprika	0.25 tablespoon	4.794	0.9178	0.2191
Water	1.75 cup	0	0	0
Coriander	0.25 tablespoon	0.0575	0.0092	0.0013
cumin	0.75 tablespoon	16.875	1.9908	1.0022
saffron thread	1 pinch	0	0	0
salt pepper	0	0	0	0
artichoke heart	2 cups	0	0	0
caper	3 tablespoons	5.934	1.2616	0.2219
yellow onion	1	114.84	6.8382	9.396
roasting chicken	1	965.6022	0.408	70.0855
sun tomato	1.5 1/2	0	0	0