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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. In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
chicken	1		cut	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
apricot	1/2	cup	chopped	37.2	8.618	1.085	0.3022
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cinnamon	1/4	teaspoon	ground	-	-	-	-
grain rice	1 1/2	cups	uncooked uncooked	-	-	-	-

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