6 Serves
103 Mins
20 g
19 g
20 g
In a large pot, boil the chicken with water and aromatics until tender, then remove the chicken, shred it, and reserve the broth.
Ingredients, vitamins, and health benefits
Chicken Stock
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IndianVitamin E
1 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
169 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
257 mg / 1,250 mgPotassium
483 mg / 4,700 mgSodium
1397 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Wash and finely chop the Molokhia leaves, then sauté them in a large skillet with olive oil until they lose their stickiness.
Add the shredded chicken and reserved chicken broth to the skillet, then simmer the mixture until the leaves are tender.
In a small pan, fry the minced garlic and coriander in olive oil until golden, then stir this mixture into the stew and season with salt and pepper.
Chicken Breast
Olive Oil
Molokhia leaves
Salt
Salt And Pepper
Garlic
Coriander
Vitamin A
303 µg / 900 µgVitamin C
42 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
169 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
257 mg / 1,250 mgPotassium
483 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
25
g31
g35
g
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AfghanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g