Photo: Lily Banse
Chicken Charmoula with Chickpeas
6 ingredients
openrecipes
The Moroccan sauce known as charmoula, a savory blend of tomato puree, olive oil, lemon and spices, is used for preparing tagines as well as for braising poultry and other meats. Our sauce was created by Moroccan-born chef Mourad Lahlou, owner of San Francisco’s award-winning Aziza restaurant.
Estimated Nutrition (whole recipe, rough)
616
Calories
45g
Protein
20g
Fat
64g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. canola oil
- 4 whole chicken legs
- Kosher salt, to taste
- 1 jar (21 oz.) Mourad’s spiced tomato and herb braising sauce
- 1 can (14 oz.) chickpeas, drained
- Steamed couscous for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes