Chicken and Vegetable Stew
Chicken and Vegetable Stew - Chicken and Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 75.6 μg | (126 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 Lime
- 1 garlic clove
- 1 red chili pepper
- 500 grams Chicken breasts
- 2 big red onions
- 500 grams carrots
- 3 Tbsps olive oil
- 80 grams red Lentils
- 500 milliliters Vegetable broth
- ½ handful mint
- 1 handful parsley
- 300 grams Yogurt (0.1% fat)
- ground Cardamom
- ground cinnamon
- salt
- peppers
- Aleppo pepper
Preparation steps
Squeeze lime. Peel garlic and squeeze. Remove stem from chile, finely chop chile and add to garlic and lime juice. Rinse chicken, pat dry and cut into bite-sized cubes. Rub chicken with lime juice mixture, cover and let marinate.
Peel onions, cut in quarters lengthwise and then into strips. Peel carrots and cut diagonally into slices 1/2 cm (about 1/4 inch) thick.
Heat oil and sauté onions. Fry carrots for 2-3 minutes then remove from pot. Fry meat on all sides, add vegetables again. Sprinkle lentils into pot and pour in broth. Simmer quietly for approximately 20 minutes.
Rinse mint and parsley, shake dry and chop finely. Mix yogurt with a little cardamom, cinnamon and salt to taste.
Season stew with salt, pepper and spices. Distribute between deep plates and top each serving with a dab of yogurt, Aleppo pepper and herbs.
