Poulet aux Gingembre et Herbes (Chicken with ginger and herbs)
Published October 13, 1981
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
2 chickens, about 2 ½ pounds each, cut into serving pieces
1 teaspoon black peppercorns
1 teaspoon (2 grams) loosely packed stem saffron
½ teaspoon salt, optional
3 teaspoons powdered ginger
2 ½ cups water
8 tablespoons butter
½ cup finely minced onion
¾ cup cored, peeled, seeded, diced tomato
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 324 milligrams cholesterol; 961 calories; 28 grams monosaturated fat; 13 grams polyunsaturated fat; 26 grams saturated fat; 73 grams fat; 1 gram fiber; 500 milligrams sodium; 71 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the chicken and set aside.
- Step 2
Grind together the peppercorns, saffron, salt and ginger, preferably in a mortar with a pestle.
- Step 3
In a kettle, combine the water, butter and spice mixture. Bring to the boil and add the chicken pieces including the backs. Cover. Cook, stirring the pieces occasionally, about 30 minutes.
- Step 4
Remove the chicken pieces to a warm serving dish. Cover closely with foil. Let the sauce continue cooking. Add the onion and let boil over heat about 15 minutes. Add the tomato and continue cooking over high heat about 10 minutes or until reduced to two cups. The sauce will thicken. Pour the sauce over the chicken and serve.
Private Notes
Comments
in 1983 i ordered this dish at La Maison Arabe in Marrakesh. it was sublime and this recipe recreates it beautifully