Directions:
- Rinse chicken pieces; pat dry.
- In a paper or plastic bag, combine flour, 1 tsp salt, and 1/4 tsp pepper. Add chicken a few pices at a time; shake to coat. In a skillet brown chicken on all sides in hot oil about 15 minutes. Remove and set aside; reserve oil.
- Cook garlic, onion, and mushrooms in reserved hot oil till onion is tender. Drain off fat. Stir chicken broth, wine, parsley, and bay leaf into onion mixture.
- Return the chicken to the skillet. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until chicken is tender. Transfer chicken to a platter. Remove bay leaf and skim the fat.
- For sauce, combine the eggs, almonds, bread crumbs and saffron; stir into the skillet. Cook and stir till it is thickened and bubbly. Pour sauce over chicken.
- Serve with hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.35 Kcal (2564 kJ) | ||
| Calories from fat | 368.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.92g | 63% | |
|---|---|---|---|
| Cholesterol | 249.24mg | 83% | |
| Sodium | 333.27mg | 14% | |
| Potassium | 556.25mg | 12% | |
| Total Carbs | 9.31g | 3% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 41.91g | 84% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 2.8mg | 15% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 178.83 Kcal (749 kJ) | ||
| Calories from fat | 107.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 63% | |
|---|---|---|---|
| Cholesterol | 72.79mg | 83% | |
| Sodium | 97.33mg | 14% | |
| Potassium | 162.45mg | 12% | |
| Total Carbs | 2.72g | 3% | |
| Sugars | 0.44g | 6% | |
| Dietary Fiber | 0.32g | 4% | |
| Protein | 12.24g | 84% | |
| Vitamin C | 3.3mg | 19% | |
| Iron | 0.8mg | 15% | |
| Calcium | 18.3mg | 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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