Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 roasting chicken, jointed
- butter or oil
- salt and black pepper
- 1 teaspoon ground ginger
- 1/4 teaspoon saffron
- 2 onions, finely chopped
- 3 tablespoons finely chopped parsley
- 6 hard boiled eggs, shelled
- 4oz blanched almonds
- =
Directions
In a large pan, combine the chicken with about 2 tablespoons butter or oil, salt, pepper, ginger, saffron, onions and the parsley.
Bring it to the boil for a couple of minutes before reducing the heat and simmering gently for one hour. When it's done, the chicken will be well cooked and the sauce reduced.
In a small pan, fry the almonds in a small knob of butter until brown.
Transfer the chicken to a large dish and pour the sauce over it.
Arrange the eggs on top for garnish, along with the fried almonds.
This recipe serves 6.