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Egyptian Yellow Chicken With Almonds

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1929
Energy (kCal)1921.818
Carbohydrates (g)0.6981
Total fats (g)217.071
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse chicken and pat dry. Sprinkle with salt and pepper. | 2. Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add saffron, stir into the hot oil and garlic. | 3. Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock. | 4. Cover the pan tightly and simmer for 1 hour until the chicken is tender. | 5. Turn the chicken 2 or 3 times during cooking, season to taste and add more water or stock if the dish dries. | 6. Serve covered with eggs and almonds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 8 pieces - - - -
    salt - - - -
    black pepper ground - - - -
    garlic clove 4 - - - -
    saffron 1 teaspoon 2.17 0.4576 0.08 0.040999999999999995
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    water 1 1/4 cups boiling 0.0 0.0 0.0 0.0
    almond 1/2 cup blanched 963.56 0.0 0.0 109.0
    hard egg 5 hard-boiled shelled quartered - - - -

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



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