RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.045
Energy (kCal)	515.5851
Carbohydrates (g)	120.45
Total fats (g)	1.3625
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0191
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0295
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2660
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0616
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0578
Proline (g)	0.1667
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7425
Adjusted Protein (g)	0.0000
Cystine (g)	0.0408
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.9047
Copper, Cu (mg)	0.4241
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1328
Total lipid (fat) (g)	1.3625
Vitamin K (phylloquinone) (g)	19.1459
Cholesterol (mg)	28.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	105.5104
Folate, total (g)	31.7734
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	685.1824
Energy (kcal)	515.5851
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0086
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0204
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0130
Sugars, total (g)	108.9062
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	14.3172
Lutein + zeaxanthin (g)	40.2392
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0187
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1002
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	78.7771
Fatty acids, total saturated 16:0 (g)	0.2154
Carbohydrate, by difference (g)	120.4500
Vitamin D (IU)	0.0000
Fructose (g)	0.6105
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5987
Tyrosine (g)	0.1089
Potassium, K (mg)	1019.8790
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	48.0799
Serine (g)	0.1259
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0612
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0084
Histidine (g)	0.0374
Isoleucine (g)	0.0828
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0937
Water (g)	380.8597
Fatty acids, total saturated 8:0 (g)	0.0007
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	374.3465
Sodium, Na (mg)	59.2499
Iron, Fe (mg)	2.7924
Energy (kJ)	2158.3098
Ash (g)	3.3049
Caffeine (mg)	0.0000
Glycine (g)	0.0850
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5160
Fatty acids, total polyunsaturated (g)	0.6030
Vitamin E (alpha-tocopherol) (mg)	0.6957
Sucrose (g)	52.0080
Vitamin B-6 (mg)	0.4892
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1041
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1222
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2771
Folate, food (g)	31.7734
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.2795
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	54.6660
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2871
Vitamin B-12 (g)	0.5667
Calcium, Ca (mg)	246.7014
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1531
Glutamic acid (g)	0.2449
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4483
Vitamin E, added (mg)	0.0000
Retinol (g)	17.0000
Leucine (g)	0.1165
Folate, DFE (g)	31.7734
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	10.3649
Tryptophan (g)	0.0222
Threonine (g)	0.0841
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5050
Protein (g)	14.0450
Cryptoxanthin, beta (g)	3.7867
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2708
Betaine (mg)	0.0550
Phosphorus, P (mg)	155.4166
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Middle Eastern >> Egyptian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 400°. | 2. Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside. | 3. Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish. | 4. Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken. | 5. Sprinkle with the thyme and salt. | 6. Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time. | 7. Sprinkle with cilantro and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6 -8		boneless skinless	0.0	0.0	0.0	0.0
lemon	2			2.5617	0.8233	0.0972	0.0265
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
white wine vinegar	2	ounces		50.4333	0.0	11.22	0.2833
water	2	ounces		0.0	0.0	0.0	0.0
fig	3/4	lb	dried	251.7441	65.2493	2.5515	1.0206
sea salt	1/2	teaspoon		50.4333	0.0	11.22	0.2833
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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

Cooking in progress....

Egyptian Lemon Chicken With Figs