Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
302
Calories
33g
Protein
16g
Fat
7g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Ghee | 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
- 4 chicken breast halves, boneless
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 2 tablespoons ghee or butter
- 1 cup water
- 4 chicken breast
Directions
1
Put water, ghee, and spices in a deep pan.
2
Place chicken in water.
3
Water should just cover chicken.
4
Add more water to keep that level.
5
Keep pan covered.
6
Simmer for 45 minutes or to desired doneness.
7
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
8
Category:Kyrgyzstanian Recipes
9
Category:Kyrgyzstanian Meat Dishes
Recipe sourced from
fandom