Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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 medium onion, diced to small cubes
- 2 medium tomatoes, peeled and diced to small cubes
- 1 garlic clove, crushed
- 2 tablespoons Tomato Paste
- 1 whole chicken, cut in half
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 tablespoon cumin
- salt
- pepper
- Basmati Rice
Directions
Put the onions in a medium size pot, drizzle 2 tablespoons of olive oil and cook it on medium high heat until the onions are yellowish and starting to brown then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, paper and the spice mix, cook it until the become a thick red sauce and the tomatoes are almost melted.
Put in the chicken halves sauté it with the sauce for a few minutes, then poor in some hot water just a little bet over the chicken and bring it to a boil, then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
While the chicken is cooking wash the rice and soak it in cold water for 30 minutes.
Take the chicken out and put it in a roasting pan, put in the oven and broil it until it’s golden.
Drain the rice from water and put it into the chicken broth. Make sure there isn’t a lot of water in the pot.
Cook it on medium high heat, let it boil until it is almost dry but not too dry make sure there is a little bet of broth left in the end of the pot.
Lower the heat to very low and cover well and cook for 10 minutes.
Now all you have to do is uncover put the rice in a big serving plate top with the chicken serve with a yogurt salad or a green salad and enjoy a great Saudi meal.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Meat Dishes