persian

Chicken with Apricot and Pistachio Stew

Name: Chicken with Apricot and Pistachio Stew
Yield: 1 serving
Cuisine: persian
Ingredients: 225 g chicken breast, cut into chunks; 54 g dried apricots, halved; 21 g pistachios, chopped; 118 g yellow onion, sliced; 21 g olive oil; 6 g garlic, minced; 2 g ground turmeric; 1 g ground cinnamon; 13 g lemon juice; 3 g salt; 236 g water

This simmered dish pairs chicken breast, cut into chunks with dried apricots, halved, pistachios, chopped and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

27 g Carbohydrates

37 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

225g chicken breast, cut into chunks 239 kcal
54g dried apricots, halved 27 kcal
21g pistachios, chopped 122 kcal
118g yellow onion, sliced 47 kcal
21g olive oil 186 kcal
6g garlic, minced 9 kcal
1.07 tsp (2g) ground turmeric 6 kcal
0.54 tsp (1g) ground cinnamon 3 kcal
13g lemon juice 4 kcal
3g salt 0 kcal
236g water 0 kcal

Cooking instructions

chicken breastolive oil
In a pot, heat olive oil over medium. Brown the chicken on both sides, 3 to 4 minutes per side; remove to a plate.
yellow oniongarlicground turmericground cinnamonsalt
Add onion to the same pot and cook until golden, 6 to 8 minutes. Stir in garlic, turmeric, cinnamon, and a pinch of salt; cook 30 seconds.
chicken breastdried apricotswater
Return chicken to the pot. Add apricots and water; bring to a simmer, cover, and cook 15 minutes.
lemon juice
Uncover and simmer 5 to 8 minutes to slightly thicken the sauce. Stir in lemon juice.
pistachiossalt
Taste and adjust salt. Serve topped with pistachios.