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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. Put the whole chicken in a saucepan with all ingredients except preserved lemons and olives. | 2. Half-cover with water and simmer, covered, turning the chicken over a few times, and adding water if necessary, for about 1 1/2 hours, or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick sauce. | 3. Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking. | 4. Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce. | 5. Cut the chicken into serving pieces and serve hot, with the sauce poured over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 1/2 - 4			-	-	-	-
peanut	3	tablespoons		155.2162	4.4156	7.0628	13.4795
onion	1		grated chopped	60.0	14.01	1.65	0.15
garlic clove	2 -3		crushed	-	-	-	-
saffron thread	1/4	teaspoon	crushed powdered	-	-	-	-
ginger	1/2 - 3/4	teaspoon	ground	0.0	0.0	0.0	0.0
cinnamon	1 1/2	1/2		-	-	-	-
salt pepper				-	-	-	-
lemon	1 -2		preserved rinsed cut	0.0	0.0	0.0	0.0
green olive	12			-	-	-	-

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