Ethiopian Chicken - 6 servings
Preparation: 10 min. Cooking: 35 min. Total: 45 min.
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2 cups onion, chopped
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2 Tbsp minced garlic
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2 Tbsp lemon juice
-
1 Tbsp salt
-
1 Tbsp ginger
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1/2 tsp fenugreek seeds
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1/2 tsp cardamom, ground
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1/4 tsp ground nutmeg
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1/4 cup butter
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3/4 cup water
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1/4 cup dry white wine or apple juice
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1/4 cup Berbere sauce, or hot pepper sauce
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2 Tbsp paprika
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3 lbs whole chicken, cut up
-
3 hard-cooked eggs, sliced
Combine first 9 ingredients in a saucepan. Simmer 3-4 minutes. Add water, wine, hot sauce, and paprika. Cook on high heat for 3-5 minutes, or until sauce thickens. Reduce heat. Add the chicken. Cover tightly and simmer for 15 minutes. Add egg slices. Cover and simmer for 15 more minutes, or until chicken is tender.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 700 Cal |
42 g |
11 g |
67 g |
2.1 g |
4.2 g |
330 mg |
1700 mg |
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Nutrients
| Calories |
700 Cal |
|
| Fat |
42 g |
|
| Carbs |
11 g |
|
| Protein |
67 g |
|
| Fiber |
2.1 g |
|
| Sugar |
4.2 g |
|
|
Fats
| Fat |
42 g |
|
| Fat, Sat. |
14 g |
|
| Fat, Mono. |
15 g |
|
| Fat, Poly. |
7.6 g |
|
| Cholesterol |
330 mg |
|
|
Vitamins
| Choline |
220 mg |
39% |
| Niacin |
20 mg |
120% |
| Panto. Acid |
2.9 mg |
57% |
| Riboflavin |
0.58 mg |
45% |
| Thiamin |
0.22 mg |
18% |
| Vitamin A |
2000 IU |
66% |
| Vitamin B6 |
1.2 mg |
74% |
| Vitamin B12 |
0.97 mcg |
41% |
| Vitamin C |
16 mg |
17% |
| Vitamin D |
5.3 IU |
2.6% |
| Vitamin E |
1.8 mg |
12% |
| Vitamin K |
8.7 mcg |
7.2% |
|
Minerals
| Calcium |
79 mg |
7.9% |
| Copper |
0.24 mg |
26% |
| Fluoride |
76 mcg |
1900% |
| Iron |
4.1 mg |
52% |
| Magnesium |
71 mg |
17% |
| Manganese |
0.3 mg |
4.2% |
| Phosphorus |
500 mg |
71% |
| Potassium |
760 mg |
16% |
| Selenium |
63 mcg |
110% |
| Sodium |
1700 mg |
110% |
| Zinc |
5 mg |
45% |
|
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