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 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | 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
- =
- 4 chicken legs, skin removed
- 1/2 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1/4 tsp saffron threads, crumbled
- 4 carrots, peeled/in 2" pieces 14 ½ oz can chopped tomatoes
- 4 stalks celery, in 2" pieces
- 2 cinnamon sticks
- 13 1/4 oz can chicken broth
- 1 tbsp lemon juice
- 1/2 tsp ground cardamom
- 1/8 tsp pepper
- -drained
- =
Directions
In large saucepot, combine all ingredients except for tomatoes. Bring to a boil, stirring, over medium-high heat. Reduce heat to low; cover and simmer for 20 minutes, stirring and making sure chicken is covered with liquid. Add tomatoes; cook, covered, 15-20 minutes or until chicken is cooked through and vegetables are tender. Garnish with lemon slices. Per serving: 232 calories, 6 g. Fat cff 23%, 105 mg. notes : easy to whip together after work or to serve for company. Not too spicy for the kids and a great taste change. We loved this dish. Low-fat too. ** all correspondence to kitmailbox digest should go to: [email protected] correspondence not intended to be included in the digest should go to: [email protected] corresndence for clebert Homepage: http://kitmailbox.com recipe by: first magazine