4 Serves
68 Mins
Finely grind the walnuts and finely chop the onion using a chefs knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
341 mg / 1,250 mgPotassium
519 mg / 4,700 mgSodium
661 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a frying pan, heat the vegetable oil and sauté the onions until translucent.
Combine the sautéed onions with the ground walnuts and pomegranate molasses or plum paste in a mixing bowl, seasoning with salt and black pepper.
Stuff the mixture into the cavity of the chicken or fish and secure with toothpicks, then roast in the oven until fully cooked.
42
g39
g5
g
Peruvian