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Moroccan Chicken Giblet Tagine With Brown Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

54.1g

Energy (kJ)

3789kJ

Energy (kcal)

906kcal

Carbohydrate incl. fibre (g)

62.6g

Carbohydrate excl. fibre (g)

56.4g

Sugar (g)

8.9g

Fibre (g)

6.2g

Fat (g)

48.5g

Saturated fat (g)

12.4g

Unsaturated fat (g)

32.4g

Monounsaturated fat (g)

22.6g

Polyunsaturated fat (g)

9.8g

Trans fat (g)

0.2g

Cholesterol (mg)

188mg

Sodium (mg)

357mg

Salt (g)

0.89g

Vitamin A (IU)

5459IU

Vitamin C (mg)

32.2mg

Calcium (mg)

101mg

Iron (mg)

5.18mg

Potassium (mg)

1088mg

Total

216.3g

15158kJ

3623kcal

250.5g

225.5g

35.7g

25.0g

194.2g

49.4g

129.5g

90.5g

39.0g

0.9g

751mg

1430mg

3.57g

21835IU

128.7mg

405mg

20.72mg

4352mg

  • 1 kg chicken giblets
  • 30 ml canola cooking oil
  • 30 g flour
  • 1 onion, sliced
  • 3 cloves garlic, thinly sliced
  • 5 ml Robertsons ground cumin
  • 5 ml Robertsons paprika
  • 2.5 ml Robertsons ground cinnamon
  • 5 ml Robertsons ground coriander
  • 20 ml tomato paste
  • 1 medium-large sweet potato, peeled and cubed
  • 1 lemon, juice & Zest
  • 1 x 400 g tin chopped tomatoes
  • 1 packet Knorr mutton & vegetable soup
  • 1 Knorr chicken stock pot (dissolved in 400ml hot water)
  • 10 green olives, pipped & halved
  • 20 g sultanas
  • ¼ cup frozen peas
  • Robertsons atlantic sea salt
  • Robertsons black pepper

RICE:

  • 1 cup brown rice

TO SERVE:

  • 10 g parsley, chopped