Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Sumac | 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
- 1 (8 ounce) package slivered almonds
- 4 large onions
- 1 cup olive oil
- 1/4 cup curry powder
- 1/8 cup coriander powder
- 1/8 cup ground sumac
- 1 tablespoon ground pepper
- 1 teaspoon salt
- lavash bread or 6-8 tortillas
Directions
Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
Strain and save the broth.
Reduce broth to make about 5 cups and add additional chicken bullion, if desired.
While the chicken cooks, toast the slivered almonds until light brown and fragrant.
You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
Allow chicken to cool enough to handle.
Chop or pull apart chicken into small pieces.
Saute sliced onions in olive oil until they begin to turn translucent.
Add chicken pieces and more oil to coat, if necessary.
Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
Add about a cup or two of the broth and mix.
Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
This may take awhile.
Add toasted almonds and stir.
Cut Lavash bread in half, or use tortillas.
Place one cup of filling on bread.
Fold like a burrito, wrapping fully.
Stack in a pile on a plate.
Leave to cool until comfortable to touch.
Eat with your hands.
Category:Jordanian Recipes
Category:Jordanian Meat Dishes