Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | 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
- 6 Chicken Breasts
- 2 cups water or Chicken Stock, to cover
- 6 large portabello mushrooms
- 1 Red Onion
- 1 teaspoon marjoram
- 1 teaspoon cumin
- 1/2 cup raisins
- 1/2 cup chopped Black Olives
- 4 hard-boiled eggs
- 1 tablespoon cornflour
- salt and pepper
- 500 g frozen spinach
- 3 cloves garlic
- 2 tablespoons toasted chopped cashew
- 250 g instant polenta cornmeal
- 1/2 cup grated tasty cheese
- 1 1/2 liters water or stock
- 1 teaspoon salt
Directions
Preheat oven to about 190 degrees Celsius
Poach chicken breasts in water or stock, keep stock aside
Shred chicken
Sauté chopped onion
Add sliced mushrooms, cook till juices run
Add cornflour, cumin, oregano
On low heat gradually add about 300ml stock, from above, to make sauce
Bring to boil add chicken and cook for 5 minute
Season with salt and pepper
Squeeze spinach dry
Combine spinach, toasted chopped cashews and crushed garlic in a bowl
Boil 1 ½ litres of salted water or stock
Remove from heat and slowly add polenta while stirring with a wooden spoon
Place pot back on heat and cook till thick and creamy
Add grated cheese and chopped olives
Spread on greased tray 1cm thick and bake in oven for 15 min till brown
Cut to fit casserole dish enough for two layers
Place chicken mix in bottom of casserole dish
Place sliced hard boiled eggs and raisins on top
Add layer of grilled polenta
Then place spinach mix on top
Then add final layer of polenta
Bake in oven for 35-45 minute
Category:Chilian Recipes
Category:Chilian Meat Dishes