Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
703
Calories
50g
Protein
8g
Fat
112g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | 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
- 5 cups water
- 4 chicken legs and 4 chicken thighs, loose skin - discarded
- 1 cup dried chickpeas, soaked in - water overnight and drained
- 2 medium (1 cup) onions, chopped
- 1 rib celery with leaves, sliced
- 1 large carrot, sliced diagonally
- 1 (½ lb) zucchini, sliced
- 1 tsp salt, or to taste
- ¼ tsp pepper
- ¼ tsp ground cumin seed
- ¼ cup fresh coriander, chopped
- ¼ cup fresh dill, chopped
- ¼ cup lemon juice
- 4 cups water
- 1 tsp salt
- 2 cups raw rice, well rinsed
- ¼ cup corn oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom