4 Serves
45 Mins
Prepare the chicken by cutting it into bite-sized pieces, patting it dry, and seasoning it thoroughly with salt and pepper.
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Vitamin E
3 mg / 15 mgVitamin K
80 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
134 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
390 mg / 1,250 mgPotassium
970 mg / 4,700 mgSodium
427 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
27 g / 20 gCholesterol
208 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Finely chop the garlic, shallots, celery, and fresh parsley, keeping them in separate piles for easy access.
Drain and rinse the beans. Use a potato masher to crush half of the beans in a bowl, leaving the other half whole.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and brown for four minutes, stirring occasionally.
Add the chopped celery, shallots, garlic, chili pepper, and ground cumin to the skillet. Sauté for four minutes until fragrant.
Stir in the mashed and whole beans, tomatoes, and chicken stock. Bring the mixture to a boil.
Reduce the heat to a simmer and stir in the cream cheese. Continue to simmer for 10 minutes until the sauce is smooth and the chicken is cooked through.
Stir in the fresh parsley just before serving, reserving a small amount for garnish.
25
g95
g20
g
Yemeni
