Directions:
- Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter.
- Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 851.12 Kcal (3563 kJ) | ||
| Calories from fat | 492.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.76g | 84% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 407.17mg | 17% | |
| Potassium | 837.83mg | 18% | |
| Total Carbs | 26.24g | 9% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 60.93g | 122% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 4.3mg | 24% | |
| Calcium | 112.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 144.36 Kcal (604 kJ) | ||
| Calories from fat | 83.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 84% | |
|---|---|---|---|
| Cholesterol | 46.15mg | 91% | |
| Sodium | 69.06mg | 17% | |
| Potassium | 142.11mg | 18% | |
| Total Carbs | 4.45g | 9% | |
| Sugars | 0.53g | 13% | |
| Dietary Fiber | 0.31g | 7% | |
| Protein | 10.33g | 122% | |
| Vitamin C | 3.8mg | 38% | |
| Iron | 0.7mg | 24% | |
| Calcium | 19mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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