Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cashew Nut | 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
- 4 chicken breasts
- a little cooking oil
- 150 ml chicken stock
- 240 ml whipping cream
- 60 ml FAIRTRADE red wine
- 15 ml margarine
- 50 gm FAIRTRADE cashew nuts
- 2 medium FAIRTRADE Mangoes
- 15 ml FAIRTRADE raw cane sugar
Directions
Peel and slice the mangoes
Season the chicken and then brown the fillets in a little hot oil to seal the flavours.
Add the chicken stock, bring to the boil, reduce to a simmer and cook, covered, for about 20 minutes or until the chicken is tender.
Remove the chicken to a hot dish and keep warm.
Adjust seasoning.
Whip the cream and then spoon it into the pan.
Stir in gently and heat slowly until the sauce thickens.
Mix the red wine and the sugar and add to the pan except for 15 ml.
In a side pan, melt the margarine and toast the cashews until light brown.
Put a few mango slices to one side for garnish, and, using the remaining wine, warm the other pieces and add to the sauce.
Gently re-heat and then pour over the hot chicken.
Category:Tanzanian Recipes
Category:Tanzanian Meat Dishes