Protein-Packed Dinner
Braised Chicken with Walnuts
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
988
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 988 cal. | (47 %) | ||
| Protein | 102.14 g | (104 %) | ||
| Fat | 53.3 g | (46 %) | ||
| Carbohydrates | 21.1 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.52 g | (15 %) |
more nutritional values
| Vitamin A | 43.81 mg | (5,476 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 42.96 mg | (358 %) | ||
| Vitamin B₆ | 1.88 mg | (134 %) | ||
| Folate | 51.39 μg | (17 %) | ||
| Pantothenic acid | 5.02 mg | (84 %) | ||
| Biotin | 5.38 μg | (12 %) | ||
| Vitamin B₁₂ | 1.55 μg | (52 %) | ||
| Vitamin C | 13.84 mg | (15 %) | ||
| Potassium | 1,342.98 mg | (34 %) | ||
| Calcium | 108.57 mg | (11 %) | ||
| Magnesium | 113.07 mg | (38 %) | ||
| Iron | 5.39 mg | (36 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 10.69 g | |||
| Cholesterol | 509.82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Chicken legs
- salt
- peppers
- 2 Tbsps olive oil
- 4 onions
- 3 ozs ground Walnut
- 1 tsp advieh (Persian spice mix) (Persian spice mixture, or Marsala)
- 1 Tbsp Tomato paste
- 10 ozs chicken stock
- 2 ozs Grenadine
- 1 splash Lime juice
- For garnishing
- 1 Tbsp freshly chopped parsley
- 2 Tbsps chopped Walnut
- 1 Tbsp Pomegranate seed
Preparation steps
1.
Rinse chicken thighs and pat dry. Season with salt and pepper. Heat oil in a casserole or a cast iron skillet and cook chicken until golden brown, remove from the pan. Peel onions and chop coarsely. Add to the pan and saute until translucent. Add ground nuts and saute briefly, add advieh and tomato paste, mix well. Add broth and Grenadine, season with salt and pepper. Simmer for about 5 minutes and return chicken to the pan. Simmer, covered, for about 20 minutes on low heat. Add more broth as needed.
2.
Season with salt, pepper and lime juice to taste and sprinkle with parsley, chopped walnuts and pomegranate seeds. Serve.
