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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown chicken in the olive oil. Remove chicken from pan. | 2. In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary. | 3. Replace the chicken. | 4. Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt. | 5. Cover and simmer slowly for at least an hour. | 6. In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy). | 7. Add the paste to the stew, stirring gently. | 8. Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken. | 9. During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4	boneless	skinless boneless	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
apricot	6			446.4	103.416	13.02	3.627
prune	6		pitted	1474.2	390.31199999999995	12.2148	2.8080000000000003
raisin	1 -2	tablespoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
honey	1	tablespoon		-	-	-	-
cinnamon	2	teaspoons		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
flour	1 -2	tablespoon		0.0	0.0	0.0	0.0

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