persian

Chicken and Rhubarb Stew

Name: Chicken and Rhubarb Stew
Yield: 1 serving
Cuisine: persian
Ingredients: 211 g boneless chicken thigh; 244 g rhubarb, cut into 1-inch pieces; 100 g yellow onion, sliced; 20 g olive oil; 2 g turmeric, ground; 11 g sugar; 17 g lemon juice; 277 g water; 2 g salt; 0.55 g black pepper

This simmered dish pairs boneless chicken thigh with rhubarb, cut into 1-inch pieces, yellow onion, sliced and turmeric, ground. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

52 g Carbohydrates

29 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

211g boneless chicken thigh 255 kcal
244g rhubarb, cut into 1-inch pieces 122 kcal
100g yellow onion, sliced 40 kcal
20g olive oil 177 kcal
2g turmeric, ground 6 kcal
11g sugar 43 kcal
17g lemon juice 5 kcal
277g water 0 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

boneless chicken thighsaltblack pepper
Season chicken with salt and pepper.
yellow onionolive oil
In a pot, heat olive oil and cook onion 6 to 8 minutes until golden.
boneless chicken thighturmeric
Add chicken and turmeric; brown 3 to 4 minutes, stirring to coat.
water
Add water and simmer 15 minutes, partially covered.
rhubarbsugar
Add rhubarb and sugar, simmer gently 8 to 10 minutes until rhubarb softens but does not fully break down.
lemon juice
Stir in lemon juice, simmer 1 minute, and serve hot.