Chicken and Vegetable Stew

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Chicken and Vegetable Stew

Chicken and Vegetable Stew - Chicken and Vegetable Stew

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein48.91 g(50 %)
Fat15.21 g(13 %)
Carbohydrates35.56 g(24 %)
Sugar added0 g(0 %)
Roughage6.89 g(23 %)
Vitamin A2,318 mg(289,750 %)
Vitamin D1.01 μg(5 %)
Vitamin E0.52 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.2 mg(18 %)
Niacin25.73 mg(214 %)
Vitamin B₆0.93 mg(66 %)
Folate65.7 μg(22 %)
Pantothenic acid1.49 mg(25 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C52.82 mg(56 %)
Potassium819.65 mg(20 %)
Calcium219.95 mg(22 %)
Magnesium57.37 mg(19 %)
Iron2.63 mg(18 %)
Iodine1.5 μg(1 %)
Zinc1.74 mg(22 %)
Saturated fatty acids2.71 g
Cholesterol108.46 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
1
1
500 grams
2
big red Onions
500 grams
3 tablespoons
80 grams
500 milliliters
½ handful
1 handful
300 grams
ground Cinnamon

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Rinse mint and parsley, shake dry and chop finely. Mix yogurt with a little cardamom, cinnamon and salt to taste.

5.

Season stew with salt, pepper and spices. Distribute between deep plates and top each serving with a dab of yogurt, Aleppo pepper and herbs.