6 Serves
105 Mins
Prepare the aromatics by finely chopping the onion and garlic using a chefs knife on a cutting board.
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EgyptianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
30 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
81 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
786 mg / 1,250 mgPotassium
1262 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
241 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Sauté the onions and garlic in the pot until softened and fragrant.
Add the chicken and brown it on all sides, then stir in the salt, black pepper, and traditional spices.
Pour in water to cover the chicken, add the dried limes, and simmer until the chicken is tender.
Add the rice to the pot, ensuring it is submerged in the flavorful broth, and cook until the liquid is absorbed and the rice is fluffy.
30
g55
g22
g
Egyptian