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ethiopian

Turmeric Chicken and Green Bean Stew

This simmered dish pairs chicken thigh, boneless skinless, bite-size pieces with ground turmeric, green beans, trimmed and cut into 1-inch pieces and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
easy
Balanced Heart friendly Low carb Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

65 g Protein
38 g Carbohydrates
27 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 288g chicken thigh, boneless skinless, bite-size pieces 348 kcal
  • 15g olive oil 133 kcal
  • 150g yellow onion, finely chopped 60 kcal
  • 10g garlic, minced 15 kcal
  • 8g fresh ginger, grated 6 kcal
  • 4g ground turmeric 12 kcal
  • 225g green beans, trimmed and cut into 1-inch pieces 70 kcal
  • 19g lemon juice 6 kcal
  • 250g water 0 kcal
  • 3g salt 0 kcal

Cooking instructions

  1. chicken thighsalt
    Season the chicken with salt and black pepper.
  2. olive oilyellow onion
    Heat the olive oil in a small pot over medium heat. Add the onion and cook until golden, 6 to 8 minutes.
  3. garlicfresh gingerground turmeric
    Add the garlic and ginger; cook 30 seconds. Stir in turmeric and toast 20 seconds.
  4. chicken thigh
    Add the chicken and cook, stirring, until the outside turns opaque, 3 to 4 minutes.
  5. water
    Add the water, bring to a simmer, cover, and cook 10 minutes.
  6. green beans
    Stir in the green beans and simmer uncovered until the beans are tender and the sauce lightly reduces, 6 to 8 minutes.
  7. lemon juicesalt
    Finish with lemon juice and taste for salt. Serve warm.

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