Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 Cloves Garlic -- Chopped
- Salt And Pepper -- To Taste
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Saffron
- 1/4 Cup Unsalted Butter
- 1 Large Chicken -- Cut Into Pieces
- 1 Stick Cinnamon
- 1 Bunch Parsley -- Chopped
- 1 Bunch Cilantro -- Chopped
- 3 Medium Green Onion -- Chopped
- 1 Can Chick Peas
- 1 Small Red Onion -- Chopped
- 1 Lemon Lemon Juice
Directions
1) Combine garlic, salt, pepper, ginger and saffron. Add 1/2 butter and stir well. Rub it all over chicken. Allow to marinate overnight.
2) Put chicken in large pan. Add 1/2 parsley and cilantro, green onions, cinnamon stick and just enough water to cover; bring to boil, simmer 1 hour.
3) Melt remaining butter and saute red onion until well browned.
4) Remove chicken from pan; add onion, chick peas and remaining herbs to the remaining liquid, simmer until liquid is reduced to a sauce.
5) Add lemon juice, remove from heat; discard the cinnamon, pour sauce over chicken and sprinkle with remaining parsley and cilantro and serve.
Category:Algerian Recipes
Category:Algerian Meat Dishes