Try this Khoresh-E Morgh-O Alu (Chicken and Prune Stew) recipe, or contribute your own.
Suggest a better description** Procedure ** 1) Place the poultry, prunes, and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker or crock pot. 2) Fill the pot to no closer than 3 cm (1 inch) of the top, with the diced vegetables. Then fill with cold water until the vegetables are covered. 3) Cook on high for 1 1/2 hours. Then cook on low for about 8 hours. 4) Just before serving, mix in the lemon juice and remove the bones. : ** Variations ** Replace the prunes with other dried fruit, such as apricots or raisins. Replace the turmeric with 2 teaspoons of cinnamon. Contributed by: Walter Brown, ab684 August, 1994
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 | ||
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Calories: 362 | ||
Calories from Fat: 203 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 112mg | 34 % | |
Sodium 105.1mg | 4 % | |
Potassium 418.2mg | 11 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 10g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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