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4 Serves
78 Mins
Whisk the jameed with hot water until smooth, and season the chicken with salt, black pepper, and mixed herbs.
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FilipinoVitamin E
2 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
349 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Cook the rice separately in a pot until tender and fluffy.
Heat olive oil in a heavy pot and brown the chicken pieces on all sides.
Pour in the jameed sauce and simmer the chicken until fully cooked and the sauce is smooth.
Arrange the shrak bread on a platter, spoon the rice over it, top with the chicken, and pour the jameed sauce over the dish.
16
g7
g68
g
Canadian
Moroccan