Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
405
Calories
33g
Protein
18g
Fat
30g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | 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
- 12 oz. dried flageolets or cannellini beans,
- sorted, soaked overnight and rinsed
- 1-inch piece of fresh ginger, cut into thirds
- 1 Tbs. sugar
- 1 bay leaf
- 1-inch piece cinnamon stick
- 1 fresh thyme sprig plus 1 tsp. chopped thyme
- 2 Tbs. extra-virgin olive oil
- 1 1/2 cups diced fennel bulb, white part only
- 1/2 tsp. minced garlic
- 1/2 cup chicken stock
- 1/4 cup fresh lemon juice
- 1/2 cup green olives, pitted and chopped
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh rosemary
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes