Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 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 whole chickens
- 2 whole large onions, grated or pureed in a blender with some water
- 2-3 cups of pumpkin, cut into small pieces
- Spices that work for the dish are my ras el hanout blend, saffron, turmeric, cinnamon or nutmeg just to name a few. You can omit spices entirely and the dish will still be delicious.
Directions
1) Put all the ingredients in a big pot with about 1- 1/2 cups of water, season with salt and pepper, add spices if you will be using them.. Bring to a boil, reduce heat and simmer until the chicken is tender, about 1 1/2 hours.
2) You can serve this as is with couscous or bread. You can gently wipe off the sauce on the chicken, butter it and brown it in a very hot oven. The sauce can be passed through a sieve or a food mill for a more refined texture. Or it can be pureed in a blender.
Category:Algerian Recipes
Category:Algerian Meat Dishes