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Chicken and Lentil Tagine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.4768
Energy (kCal)352.4779
Carbohydrates (g)78.4904
Total fats (g)2.018
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the oil in a deep skillet or casserole, preferably non-stick with a lid. | 2. Place over medium-high heat and wait a minute or so, until the oil is hot. | 3. Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes. | 4. Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. | 5. Pour in 1 quart of water, along with the herb bundle and cinnamon sticks. | 6. Cover, turn heat to low, and simmer for about 20 minutes. | 7. Add the lentils, cover, and simmer until they’re soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve. | 8. (You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    chicken 2 1/2 - - - -
    garlic clove 2 sliced - - - -
    tomato 2 cored chopped 124.1379 27.5262 6.4768 1.0795
    turmeric 2 teaspoons ground 18.72 4.0284 0.5808 0.195
    salt pepper - - - -
    water 1 quart - - - -
    cilantro 1 bunch tied - - - -
    cinnamon 2 - - - -
    lentil 1 cup dried 81.62 17.0478 6.8992 0.4235
    onion 2 sliced 128.0 29.888 3.52 0.32

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



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