4 Serves
70 Mins
Prepare the chicken by cutting it into pieces and seasoning it with salt and pepper.
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PakistaniVitamin E
2 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
90 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
586 mg / 1,250 mgPotassium
1286 mg / 4,700 mgSodium
887 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
191 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat vegetable oil in a large frying pan and fry the plantain slices until golden brown, then remove and set aside.
In the same pan, sear the chicken pieces until browned on all sides, then remove.
Sauté the chopped onion and garlic in the remaining oil until fragrant.
Add the bell peppers, carrots, and green beans to the pan, cooking until slightly softened.
Return the chicken to the pan, add a splash of water or stock, cover, and simmer until the chicken is cooked through.
Stir in the fried plantains, adjust seasoning with salt and pepper, and serve hot.
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Egyptian