Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 eggplant
- 2 red peppers
- 1 onion
- 3 tomatoes
- 1/2 tablespoon paprika
- 1/2 tablespoon of your favorite spice blend
- 1 cup of rice
- 1 pinch of saffron
- 2 tablespoons of pine nuts
- 2 tablespoons of raisins
- 1 whole chicken
- Salt
- Black pepper
- 2 tablespoons of butter
Directions
1) Chop the vegetables. Add paprika, spice blend and about 1 tablespoon of salt and 2 cups of water.
2) Soak the rice overnight or parboil for about 5 minutes. Add the saffron, raisins and pine nuts. You can toast the pine nuts for an added dimension of flavor. You can use turmeric instead of saffron.
3) Stuff the chicken under the breast skin, season the outside and inside with about 1` tablespoon of salt total and black pepper. Stuff the cavity with the rice.
4) You can steam the chicken or cook it in the pot with the vegetables. Cook it in the same pot as the vegetables for about 3 hours. Move the chicken around a bit every 30 minutes or so to prevent burning. Cook over a VERY low flame. As always you can choose to skim the fat that rises to the top.
Category:Algerian Recipes
Category:Algerian Appetizers