Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
645
Calories
42g
Protein
33g
Fat
48g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1 chicken, 3 to 4 lb., cut into 8 serving pieces, trimmed of excess skin
- and fat
- Salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 2 Tbs. canola oil
- 2 red or yellow bell peppers, seeded and finely chopped
- 1 yellow onion, thinly sliced
- 1 garlic clove, minced
- 2 tomatoes, seeded and chopped
- 2 tsp. smoked hot paprika
- 1 can (15 oz.) chickpeas
- 3/4 cup pitted green olives
- 1/2 cup sliced almonds, toasted, plus more for garnish
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