Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Raw Chicken | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 3 small Cantaloupes
- 1/3 cup Oil
- 3 cup Raw chicken or turkey meat -- chopped
- 1 tsp Salt
- 2 cup Green onions, chopped
- 1/3 cup Parsley, chopped
- 1/4 cup Fresh lemon juice
- 2 cup Cooked rice
Directions
Cut each melon in half; remove seeds.
Scoop out pulp and reserve.
Heat oil in a skillet and saute chicken or turkey.
Add salt and continue to saute until poultry is cooked through, about 15 minutes.
Blend in green onions, parsley and lemon juice; continue cooking until onions are soft.
Remove from flame and cool.
Add rice to cooled chicken mixture; stuff melon cavities.
Chop up 1 cup of reserved melon pulp and place on top.
Put stuffed melons into an ovenproof dish; bake at 350°F. for 20 minutes.
Serve hot.
Category:Yemeni Recipes
Category:Yemeni Meat Dishes