Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Artichoke | 1 medium (128g) | 60 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bulgur | not in our table | 0 |
| Water | 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 cut up broiler-fryer chicken
- 2 cans (6 oz.) marinated artichoke hearts, drained
- 1 can (15 oz.) chickpeas, drained
- 1 can (15 oz.) chopped, crushed or diced tomatoes.
- 3 medium carrots, coarsely grated
- ˝ cup chicken broth
- a cup white wine
- 1 Tb. fresh chopped mint
- 1 Ts. chopped garlic
- 1 cup bulgur
- 1 Tb. finely grated lemon peel
- 2 Tb. Corn starch
- 4 Tb. Cold water
- a cup chopped fresh parsley
- a cup chopped fresh cucumbers
Directions
Grease large casserole dish. Place artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole dish.
In small dish, mix cornstarch and water until smooth; add to vegetable mixture, stirring well. Place chicken on top. Bake, covered, in 350F oven for 45 minutes.
Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.
Remove from oven and sprinkle with parsley and cucumbers.
Category:Egyptian Recipes
Category:Egyptian Meat Dishes