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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown chicken in large pan or stockpot. | 2. Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes). | 3. Remove chicken, dice. | 4. Beat yogurt and egg together in a medium bowl. | 5. Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating). | 6. Add yogurt mixture to pot, whisking well. | 7. Add salt (adjust to taste). | 8. Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1/2			390.0899	0.0	47.2871	20.9787
chicken stock	1	quart		-	-	-	-
rice	6 -8	tablespoons	uncooked	0.0	0.0	0.0	0.0
lemon	1 1/2			1.9212	0.6174	0.0729	0.0199
egg	1			71.5	0.36	6.28	4.755
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
salt	1/2	teaspoon		-	-	-	-
parsley			chopped	-	-	-	-

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