RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2376
Energy (kCal)	4.51
Carbohydrates (g)	1.04
Total fats (g)	0.0258
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0004
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0084
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0009
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0056
Proline (g)	0.0041
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3162
Adjusted Protein (g)	0.0000
Cystine (g)	0.0025
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2915
Copper, Cu (mg)	0.0201
Maltose (g)	0.0154
Zinc, Zn (mg)	0.0346
Total lipid (fat) (g)	0.0258
Vitamin K (phylloquinone) (g)	0.6270
Cholesterol (mg)	0.0000
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)	0.0000
Folate, total (g)	0.6600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	83.8750
Energy (kcal)	4.5100
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0015
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6699
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.2045
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0048
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)	2.3100
Fatty acids, total saturated 16:0 (g)	0.0046
Carbohydrate, by difference (g)	1.0400
Vitamin D (IU)	0.0000
Fructose (g)	0.3218
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0364
Tyrosine (g)	0.0036
Potassium, K (mg)	55.7700
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	4.1800
Serine (g)	0.0069
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0072
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)	0.0001
Histidine (g)	0.0039
Isoleucine (g)	0.0049
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1692
Water (g)	4.0425
Fatty acids, total saturated 8:0 (g)	0.0000
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)	49.5550
Sodium, Na (mg)	3.2450
Iron, Fe (mg)	0.1639
Energy (kJ)	18.8650
Ash (g)	0.1540
Caffeine (mg)	0.0000
Glycine (g)	0.0052
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)	0.0084
Fatty acids, total polyunsaturated (g)	0.0088
Vitamin E (alpha-tocopherol) (mg)	0.2365
Sucrose (g)	0.0165
Vitamin B-6 (mg)	0.0119
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)	0.0074
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1582.0200
Starch (g)	0.0121
Pantothenic acid (mg)	0.0078
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)	0.0033
Folate, food (g)	0.6600
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0037
Stigmasterol (mg)	0.0000
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)	2.1175
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0055
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1.9800
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0073
Glutamic acid (g)	0.1160
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.5950
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0068
Folate, DFE (g)	0.6600
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)	0.2255
Tryptophan (g)	0.0017
Threonine (g)	0.0073
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0166
Protein (g)	0.2376
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0035
Betaine (mg)	0.0220
Phosphorus, P (mg)	4.5650
Tocopherol, gamma (mg)	0.0286

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Rest Middle Eastern
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut the chicken thighs into chunks - about 1in and then set aside. | 2. Make the marinade. Strip the leaves from the tarragon and place them in a mortar with the roughly chopped chili. | 3. Add the garlic, a generous pinch of salt, a grinding of pepper and pound everything to a paste with a pestle (alternatively use a food processor). | 4. Stir in 1 teaspoon of smoked pimenton (this adds a lovely smoky flavour to the marinade). Add the tomato paste, balsamic or sherry vinegar and olive oil. Stir thoroughly and pour over the chicken. Leave the chicken to marinate until ready to cook. | 5. Preheat the broiler and line a grill pan with silver foil. Cook the chicken for 4-5 minutes on each side, until golden and cooked through. Thread the chicken pieces onto skewers and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8	boneless	skinless boneless	-	-	-	-
tarragon sprig	1			-	-	-	-
red chile	1		deseeded chopped	-	-	-	-
garlic clove	2			-	-	-	-
salt black pepper			ground	-	-	-	-
pimiento	1	teaspoon	smoked	-	-	-	-
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
sherry wine vinegar	2	tablespoons		-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-

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

Cooking in progress....

Chicken Kebabs - Skewers