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Tomato Chicken Recipe
|Vegetable oil||1⁄2 Cup (8 tbs) (5 Milliliter)|
|Onion||1 Large, peeled and chopped|
|Cinnamon stick||1 , broken into pieces|
|Chicken||3 Pound, cut through the bones into about 10 small pieces|
|Caraway seeds||2 Teaspoon|
|Freshly ground black pepper||2 Teaspoon|
|Tomatoes||4 Large, sliced|
|Fresh parsley||3 Ounce, chopped (1 Bunch)|
Calories 386 Calories from Fat 237
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 5.8 g29%
Trans Fat 0 g
Cholesterol 91.2 mg
Sodium 195.7 mg8.2%
Total Carbohydrates 8 g2.6%
Dietary Fiber 2.5 g10%
Sugars 3.3 g
Protein 29 g58.3%
Vitamin A 29.3% Vitamin C 38.9%
Calcium 5.5% Iron 13.1%
*Based on a 2000 Calorie diet
Cook, stirring frequently, until the onion is brown, about 5 minutes.
Add the chicken, caraway seeds, pepper, and salt and cook, stirring, over medium-low heat for 15 minutes.
Add the tomatoes and chopped parsley, turn the heat to low, and cook, stirring occasionally, for 30 minutes, until the chicken is tender.
Serve with Basmati Pilaf.