4 Serves
158 Mins
Pat the chicken pieces dry with paper towels.
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Vitamin E
5 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
64 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
971 mg / 1,250 mgPotassium
1024 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a large bowl, combine the cinnamon, cloves, chili pepper, turmeric, lemon juice, and salt to create a marinade.
Rub the spice mixture evenly over the chicken pieces, cover with plastic wrap, and refrigerate to marinate for 2 hours.
Heat the cooking oil in a wok over medium-high heat and brown the chicken pieces on all sides until golden.
Pour in the warm water, cover the wok tightly, and simmer for 20 minutes until the chicken is cooked through.
Remove the chicken using a slotted spoon and serve alongside the pan juices and boiled mixed vegetables.
25
g95
g20
g
Yemeni
