6 Serves
111 Mins
30 g
15 g
35 g
Poach the chicken in a large pot with water until fully cooked, then remove the chicken, shred it, and reserve the broth.
Ingredients, vitamins, and health benefits
Chicken
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
30 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
150 mg / 420 mgPhosphorus
777 mg / 1,250 mgPotassium
1168 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
258 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Using a food processor, grind the walnuts and garlic into a fine paste.
In a saucepan, heat the oil and sauté the onions until translucent, then stir in the walnut-garlic paste and spices.
Gradually whisk in the reserved chicken broth to create a smooth, thick sauce, then simmer gently.
Combine the shredded chicken with the sauce, season with salt and pepper, and allow to cool before serving.
Blue Fenugreek
Saffron
Cilantro
Wine Vinegar
Walnuts
Garlic And Herb Spreadable Cheese
Olive Oil
Onion
Salt
Black Pepper
Vitamin A
27 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
30 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
150 mg / 420 mgPhosphorus
777 mg / 1,250 mgPotassium
1168 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
258 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgAlcohol
0 g