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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. Slash each piece of chicken 2 or 3 times with a sharp knife. | 2. Mix the flour, turmeric and paprika in a small plastic bag. | 3. Shake the chicken pieces in it to coat them thinly. | 4. Heat the oil in a frying pan, add the chicken and cook until browned on all sides. | 5. Transfer to a plate. | 6. Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned. | 7. Stir in the remaining spiced flour and stir into the onion and garlic mixture. | 8. Add the cloves, ginger and some pepper. | 9. Pour in and gradually incorporate the stock. | 10. Bring to the boil stirring. | 11. Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid. | 12. Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8	skinless	skinless	-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		chopped	-	-	-	-
clove	4	cloves		-	-	-	-
ginger	1	inch	chopped	-	-	-	-
chicken stock oxo cube	450	ml		-	-	-	-
pepper				-	-	-	-

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