4 Serves
45 Mins
Heat the cooking oil in a large pot over medium heat.
Finely chop the onion using a chef's knife and add it to the pot, sautéing until translucent.
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TunisianVitamin E
2 mg / 15 mgVitamin K
60 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
118 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
636 mg / 1,250 mgPotassium
1036 mg / 4,700 mgSodium
2336 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
9 g / 28 gSugar
10 g / 50 gSaturated Fat
10 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the frozen peas to the pot and pour in just enough chicken broth to cover them, then bring to a boil.
Reduce heat and simmer the peas for 10 minutes.
While the peas simmer, cut the chicken breasts into small, uniform cubes using a knife and cutting board.
Add the cubed chicken to the pot and cook for 5 to 10 minutes until the chicken is tender and cooked through.
In a small bowl, whisk the cornstarch with a few tablespoons of cold water to create a smooth paste.
Push the peas aside to create a small space in the pot and pour in the cornstarch paste in a thin stream, whisking constantly to thicken the sauce.
Stir well and let the mixture bubble for 1 minute, then season to taste with salt, pepper, and a pinch of sugar.
Stir in the fresh dill and serve immediately with prepared mashed potatoes.
62
g30
g15
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Nigerian