Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Saffron | not in our table | 0 |
| Coriander | 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
- a hen- 1,
- onions- 4-5,
- walnuts - 1,5 glass,
- tomatoes - 4-5,
- garlic - 2 cloves,
- pounded saffron - 1 tea-spoon,
- coriander - several shoots,
- dry coriander - 1 tea-spoon.
Directions
Cut a cleaned, thoroughly washed hen into pieces, put it into a sauce-pan, add shredded onions, close the cover and place the pan on fire.
Stew till the onions turn brown, then cover the pieces with boiling water and put peeled, finally shredded tomatoes.
Mince walnuts, garlic, dry and fresh coriander, pepper, saffron in a mortar and put them into a small bowl.
Gradually add broth using a table-spoon and thoroughly stir the mass.
Pour the mass into the pan and boil till the hen is ready.
Add salt to taste.
Category:Georgian Recipes
Category:Georgian Meat Dishes