Directions:
- Place chicken in a pot and cover halfway with water; add half of the chopped onions, the carrots, 1/4 cup of the parsley, salt, and pepper.
- Bring to a boil, then reduce heat and allow to simmer for 45 minutes or until the chicken is cooked.
- Remove chicken and take the meat off the bone, cut into bite-size pieces; set aside.
- Strain the chicken stock and set aside. Mix the walnuts with the paprika and set aside.
- Brown the chicken pieces in the butter. Add the remaining onions, the chicken stock, the cinnamon, cloves, baharat, and bay leaves.
- Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
- Remove the bay leaves, then set on a serving platter, and garnish with the walnut and paprika mixture.
- Decorate with the remaining parsley and cilantro.
- Serve with rice and pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 891.3 Kcal (3732 kJ) | ||
| Calories from fat | 591.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.7g | 101% | |
|---|---|---|---|
| Cholesterol | 292.45mg | 97% | |
| Sodium | 236.8mg | 10% | |
| Potassium | 957.21mg | 20% | |
| Total Carbs | 13.18g | 4% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 61.04g | 122% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.7mg | 26% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 202.76 Kcal (849 kJ) | ||
| Calories from fat | 134.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 101% | |
|---|---|---|---|
| Cholesterol | 66.53mg | 97% | |
| Sodium | 53.87mg | 10% | |
| Potassium | 217.76mg | 20% | |
| Total Carbs | 3g | 4% | |
| Sugars | 1.02g | 18% | |
| Dietary Fiber | 1.18g | 21% | |
| Protein | 13.89g | 122% | |
| Vitamin C | 6mg | 44% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.1mg | 26% | |
| Calcium | 21.2mg | 9% | |
* 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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