Moroccan Saffron Chicken

1. Mix all ingredients in a Dutch oven or heavy-bottomed pot.

2. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.

3. Do not add water, and be careful not to burn the chicken.

4. Reduce the liquids until they are mostly oils.

5. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

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Nutrient	Quantity
Total fats	83.3517 g
Protein	14.8399 g
Carbohydrates	49.3432 g
Energy	964.4305 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6469 g
Water	278.3547 g
Aspartic acid	1.3493 g
Calcium, Ca	341.6745 mg
Lutein + zeaxanthin	51.821 g
Fiber, total dietary	12.5128 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	163.765 g
Niacin	4.0513 mg
Vitamin A, RAE	15.5905 g
Arginine	1.9189 g
Riboflavin	0.4051 mg
Tocopherol, beta	0.0597 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0018 g
Fatty acids, total saturated 20:1	0.2085 g
Glutamic acid	3.2173 g
Stigmasterol	0.12 mg
Sodium, Na	61.26 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7664 g
Total lipid (fat)	83.3517 g
Manganese, Mn	2.1358 mg
Fructose	3.8861 g
Proline	0.5569 g
Fatty acids, total saturated 16:0	8.7922 g
Fatty acids, total saturated 8:0	0.0017 g
Sucrose	3.0416 g
Choline, total	22.3079 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	12.9605 g
Serine	0.6614 g
Fatty acids, total saturated 10:0	0.0258 g
Fatty acids, total saturated 18:0	2.2829 g
Vitamin B-6	0.4739 mg
Selenium, Se	1.8948 g
Ash	4.4572 g
Fatty acids, total saturated 18:1 undifferentiated	49.2918 g
Pantothenic acid	0.8528 mg
Phenylalanine	0.6651 g
Beta-sitosterol	0.08 mg
Copper, Cu	1.1865 mg
Betaine	0.7474 mg
Thiamin	0.9154 mg
Methionine	0.3649 g
Iron, Fe	4.6503 mg
Carbohydrate, by difference	49.3432 g
Phosphorus, P	557.171 mg
Folate, total	119.9755 g
Tocopherol, gamma	0.5452 mg
Lycopene	0.23 g
Alanine	0.6405 g
Valine	0.6905 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	17.7399 g
Glycine	0.8288 g
Carotene, alpha	1.578 g
Glucose (dextrose)	5.9242 g
Fatty acids, total saturated 14:0	0.0972 g
Zinc, Zn	3.5102 mg
Isoleucine	0.523 g
Fatty acids, total saturated 12:0	0.0035 g
Fatty acids, total polyunsaturated	18.4166 g
Fatty acids, total saturated 14:1	0.0048 g
Tocotrienol, gamma	0.0015 mg
Fatty acids, total polyunsaturated 17:1	0.0724 g
Leucine	0.9338 g
Tocotrienol, alpha	0.1334 mg
Vitamin A, IU	322.4105 IU
Folate, DFE	119.9755 g
Tryptophan	0.2825 g
Vitamin C, total ascorbic acid	24.105 mg
Phytosterols	167.818 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0096 g
Fatty acids, total saturated 20:0	0.2265 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.506 g
Vitamin K (phylloquinone)	48.3985 g
Fatty acids, total saturated	11.7144 g
Histidine	0.3645 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	50.3752 g
Threonine	0.5213 g
Folate, food	119.9755 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Cryptoxanthin, beta	8.3675 g
Vitamin E (alpha-tocopherol)	8.0695 mg
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	101.5865 mg
Lysine	0.4772 g
Potassium, K	812.1155 mg
Cystine	0.2346 g
Fluoride, F	3.6933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	3.5 teaspoons	0	0	0
Ginger	1 tablespoon	4.8	1.0662	0.045
Butter	0.25 cup	342	15.714	28.8
Olive oil	0.25 cup	477.36	0	54
Chicken	1	0	0	0
Cinnamon	2 sticks	0	0	0
Onion	2	120	28.02	0.3
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Turmeric	1 teaspoon	9.36	2.0142	0.0975
cilantro	0.25 cup	0.92	0.1468	0.0208
saffron thread	1 teaspoon	0	0	0
white pepper	1 teaspoon	7.104	1.6466	0.0509