Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- =
- 2 oz butter
- 3½ lb chicken, in serving peices
- 2 large onions, finely chopped
- 8 medium potatoes, thinly sliced
- 3½ pts chicken stock
- cumin seeds
- 6 new potatoes
- salt and pepper
- 2 ears corn, each cut in three
- 3 tbsps capers
- ¼ pt double cream
- =
Directions
Heat the butter and saute the chicken peices with the onion.
Add the thinly sliced potatoes and the stock.
Cover and cook on a low heat for 25 minutes.
Add the new potatoes and cook for about 20 minutes.
Remove the chicken peices and new potatoes .
Return stock to casserole.
Season to taste.
Add the chicken and potatoes, corn and capers.
Simmer for 5 minutes.
Add cream and cook .
Serve in deep soup plates with avocado sauce on the side.