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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the chicken pieces in some oil, or deep fry, and set aside. | 2. Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices. | 3. Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree. | 4. Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done. | 5. Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker. | 6. P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin. | 7. The Iraqi people put in whatever they have leftover; be creative and add what you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	4		crushed	-	-	-	-
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
coriander	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
salt				-	-	-	-
black pepper				-	-	-	-
chicken stock cube	1			-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
water	2			0.0	0.0	0.0	0.0
tomato puree	3	tablespoons		17.8125	4.2094	0.7734	0.0984
potato	5		cut	-	-	-	-

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