RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.6508
Energy (kCal)	293.534
Carbohydrates (g)	13.5194
Total fats (g)	28.0038
Fatty acids, total saturated 20:0 (g)	0.0110
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0345
Fatty acids, total polyunsaturated 17:1 (g)	0.0052
Fatty acids, total trans-monoenoic (g)	0.0105
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0044
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0124
Riboflavin (mg)	0.0388
Tocopherol, beta (mg)	0.0003
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0077
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)	0.7973
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1329
Proline (g)	0.0480
Fatty acids, total polyunsaturated 18:1 t (g)	0.0105
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4603
Adjusted Protein (g)	0.0000
Cystine (g)	0.0138
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2404
Copper, Cu (mg)	0.0988
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4494
Total lipid (fat) (g)	28.0038
Vitamin K (phylloquinone) (g)	13.4180
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0287
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	48.5860
Folate, total (g)	15.2680
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	8.9120
Energy (kcal)	293.5340
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0017
Fatty acids, total saturated 14:1 (g)	0.0052
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0127
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	3.2533
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0316
Vitamin C, total ascorbic acid (mg)	6.0956
Lutein + zeaxanthin (g)	3.2480
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0643
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	28.6700
Fatty acids, total saturated 16:0 (g)	2.3223
Carbohydrate, by difference (g)	13.5194
Vitamin D (IU)	0.0000
Fructose (g)	0.9934
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.1834
Tyrosine (g)	0.0341
Potassium, K (mg)	242.4280
Fatty acids, total saturated 12:0 (g)	12.7868
Vitamin A, RAE (g)	0.3720
Serine (g)	0.0430
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0538
Fatty acids, total trans-polyenoic 22:4 (g)	0.0024
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0206
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	4.4872
Histidine (g)	0.0266
Isoleucine (g)	0.0462
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	0.3800
Water (g)	64.9961
Fatty acids, total saturated 8:0 (g)	0.8988
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	3.0540
Sodium, Na (mg)	16.2060
Iron, Fe (mg)	2.6979
Energy (kJ)	1227.2600
Ash (g)	0.8299
Caffeine (mg)	0.0000
Glycine (g)	0.0579
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5952
Fatty acids, total polyunsaturated (g)	0.6450
Vitamin E (alpha-tocopherol) (mg)	1.5558
Sucrose (g)	0.7688
Vitamin B-6 (mg)	0.1495
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0553
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0661
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1491
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)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0469
Folate, food (g)	15.2680
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	3.1908
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1074
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0432
Choline, total (mg)	8.7624
Fatty acids, total polyunsaturated 16:1 c (g)	0.0011
Fatty acids, total saturated (g)	22.4678
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	54.8040
Fatty acids, total saturated 10:0 (g)	1.0655
Galactose (g)	0.0097
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.0454
Glutamic acid (g)	0.2750
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0764
Folate, DFE (g)	15.2680
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	3.6074
Tryptophan (g)	0.0207
Threonine (g)	0.0418
Fatty acids, total polyunsaturated 18:1 c (g)	0.0414
Manganese, Mn (mg)	3.8558
Protein (g)	1.6508
Cryptoxanthin, beta (g)	4.3260
Fatty acids, total saturated 18:1 undifferentiated (g)	3.1621
Betaine (mg)	0.4810
Phosphorus, P (mg)	40.9460
Tocopherol, gamma (mg)	0.0758

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a dutch oven, heat oil over medium-low heat and brown onion. | 2. Add cloves, salt, turmeric, ginger, and garlic. | 3. Add chicken parts and a few pieces of skin (this helps prevent sticking). | 4. Raise heat to medium to brown meat. | 5. Mix/turn the chicken parts frequently. | 6. Reduce heat to low, cover, cook until tender about 30-45 minutes. | 7. Check it frequently and mix/turn chicken. | 8. There will be a lot of juice. | 9. At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice. | 10. I have found that this can be served immediately, simmered for longer, and tastes great heated up. | 11. I also usually make 2 chickens and double the spices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1			28.0	6.537999999999999	0.77	0.07
clove	2			11.508	2.7523	0.2507	0.546
cinnamon	1	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
chicken	1		cut reserved	-	-	-	-

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

Cooking in progress....

Shabbat Chicken