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Michaela B.: "would make again it was delicious" Read More
8Ingredients
50Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. harissa paste
- 2 Tbsp. white wine vinegar
- 1 kg chicken legs (and thighs)
- 1 aubergine (Chopped into large chunks)
- 1 red pepper (Cut into thick slices)
- 1 red onion (Cut into 6 wedges)
- 4 cloves garlic (in their skins)
- 2 large carrots (cut into quarters lengthwise)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol210mg70% |
Sodium230mg10% |
Potassium1040mg30% |
Protein47g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A150% |
Vitamin C80% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Shari D. 5 years ago
A very easy dish to make with loads of appreciation from my husband. We visited Morocco last month and bought some Harissa spice. I didn’t buy eggplant but will next time. I thought the cooking time was very under estimated and cooked the vegetables 20 minutes then the added chicken for an hour. I added some water for the 2nd 30 minutes and it was perfect.
Rachel 6 years ago
Beautiful succulent chicken with bags of smoky flavour. I made the coriander dip too which was also good. So simple but very flavoursome! Yum!