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Chicken Tagine With Fennel and Olives

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.3149
Energy (kCal)417.859
Carbohydrates (g)8.2764
Total fats (g)33.0916
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices. | 2. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate. | 3. Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    chicken thigh 6 boneless skinless boneless - - - -
    olive oil 2 tablespoons divided 238.68 0.0 0.0 27.0
    fennel bulb 2 trimmed cut - - - -
    chicken broth 2 cups low sodium 156.24 3.78 22.2768 5.2416
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    green olive brine 3/4 cup pitted quartered - - - -
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832

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



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