Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Zest the lemon by removing the zest in big pieces using a vegetable peeler. | 2. In a large stock pot, bring the chicken stock, zest, cinnamon stick (or saffron threads) and bay leaf to a boil over medium-high heat. Cover pot and boil 5 minutes. | 3. Remove zest, cinnamon stick and bay leaf with slotted spoon. | 4. In small bowl, whisk together the eggs, egg yolks, fresh lemon juice and cayenne. | 5. Remove stock pot from heat. Slowly add 1/2 cup of the chicken stock to the egg mixture, whisking constantly so that eggs do not curdle. Continue whisking, slowly pour the egg mixture back in with the remaining chicken stock. | 6. Cook; stirring constantly over low heat until thickened slightly, approximately 5 minutes (BE CARE NOT TO BURN!). | 7. Finally fold in the shredded chicken, rice and broccoli; stirring constantly until mixture is heated through. | 8. Add salt and pepper to taste. Serve in soup bowls with parsley garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	cups	cooked shredded	-	-	-	-
grain white rice	1 1/2	1/2	cooked	-	-	-	-
broccoli floret	1	cup	cooked chopped	-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
lemon zest	1			-	-	-	-
cinnamon	1	piece		-	-	-	-
bay leaf	1			-	-	-	-
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt				-	-	-	-
black pepper			ground	-	-	-	-
flat leaf italian parsley	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.