Directions:
- Lightly flour the meat, then sauté for about 10 minutes in olive oil. Put to one side.
- Make stock in a saucepan, remove from heat once boiled, then add tomato puree.
- Peel and chop onion, then brown in same pan as chicken. Sprinkle with cocoa powder, sugar and cinnamon.
- Add chicken stock and chicken breasts, leave to cook over a low heat for about 20 minutes.
- Add creme fraiche and leave sauce to thicken for a couple of minutes over a low heat.
- Serve immediately, with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.63 Kcal (786 kJ) | ||
| Calories from fat | 75.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 13% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 3% | |
| Sodium | 402.48mg | 17% | |
| Potassium | 202.05mg | 4% | |
| Total Carbs | 22.68g | 8% | |
| Sugars | 6.58g | 26% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 6.12g | 12% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 138.26 Kcal (579 kJ) | ||
| Calories from fat | 55.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 13% | |
|---|---|---|---|
| Cholesterol | 6.75mg | 3% | |
| Sodium | 296.57mg | 17% | |
| Potassium | 148.88mg | 4% | |
| Total Carbs | 16.71g | 8% | |
| Sugars | 4.85g | 26% | |
| Dietary Fiber | 1.93g | 10% | |
| Protein | 4.51g | 12% | |
| Vitamin C | 1.8mg | 4% | |
| Iron | 0.7mg | 5% | |
| Calcium | 45.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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