Chicken on Almond Rice

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Chicken on Almond Rice
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
605
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie605 kcal(29 %)
Protein26.08 g(27 %)
Fat32.76 g(28 %)
Carbohydrates53.87 g(36 %)
Sugar added0 g(0 %)
Roughage4.93 g(16 %)
Vitamin A67.29 mg(8,411 %)
Vitamin D0.04 μg(0 %)
Vitamin E8.67 mg(72 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.48 mg(44 %)
Niacin11.08 mg(92 %)
Vitamin B₆0.35 mg(25 %)
Folate31.01 μg(10 %)
Pantothenic acid0.59 mg(10 %)
Biotin23.39 μg(52 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C5.15 mg(5 %)
Potassium462.82 mg(12 %)
Calcium119.9 mg(12 %)
Magnesium114.79 mg(38 %)
Iron2.32 mg(15 %)
Iodine0.75 μg(0 %)
Zinc1.69 mg(21 %)
Saturated fatty acids6.39 g
Cholesterol51.81 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (finely chopped)
1 teaspoon
1 teaspoon
ground Cumin
1 teaspoon
1 teaspoon
1 cup
3 cups
vegetable stock (or water)
2 tablespoons
2
large Chicken breasts (flattened with a meat hammer or rolling pin)
2 tablespoons
chopped parsley
1 cup
sliced almonds
Preparation

Kitchen utensils

1 Bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer

Preparation steps

1.
Heat the oil in a large pan and cook the onion for 2 minutes. Add the turmeric, cumin, salt and curry powder, stir for 1 minute then add the rice.
2.
Stir to coat the rice with the oil then pour on the stock, bring to a boil and simmer for 20 minutes or until the rice is cooked. You may need to add a little water during the cooking.
3.
Meanwhile, heat the butter in a large frying pan (skillet) and cook the chicken breasts for 3 minutes on each side or until cooked through, basting with the butter from time to time. Add the chopped parsley to the pan at the end of cooking and baste once more.
4.
Stir the almonds into the cooked rice. Slice each chicken breast in half and serve on the rice with a little more parsley scattered over.