6 Serves
89 Mins
Poach the chicken in a large pot with water until fully cooked, then remove, shred, and set aside, reserving the broth.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FilipinoVitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
119 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
264 mg / 4,700 mgSodium
441 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Using a food processor, grind the walnuts and garlic cloves into a fine, smooth paste.
In a saucepan, heat the vegetable oil and sauté finely chopped onions until translucent.
Whisk in the walnut paste, ground coriander, blue fenugreek, and a splash of white wine vinegar, gradually adding the reserved chicken broth to reach a creamy consistency.
Stir in the shredded chicken, season with salt and pepper, and simmer gently for 10 minutes before removing from heat.
1
g5
g7
g
Ethiopian
Indian