Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
544
Calories
46g
Protein
5g
Fat
77g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 green onions, chopped on the bias
- 1 cup red lentils
- 0.75 cup prunes, chopped fine
- 1 lemon grated zest of lemon
- coarse salt and freshly cracked pepper (optional)
- 3 tablespoons olive oil
- 4 whole chicken legs, halved
- 4 medium red potatoes, skin on, cut into 1-inch pieces
- 1 small butternut squash, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1.5 tablespoons minced ginger
- 0.25 cup white wine
- 2 cinnamon sticks
- 4.5 cups chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista