المكونات
- Olive oil 1 tbsp
- Chicken thighs 400g
- Garlic 30g
- Turmeric 1 tsp
- Cumin 1 tsp
- Butter 30g
- Tomato paste 1 tbsp
- Flour 1 tbsp
- Balsamic vinegar 3 tbsp
- Bay leaf 1
- Chicken stock 400ml
- Khodri dates 200g
- Honey 2 tsp
- Parsley 1 tbsp
- Onion 1
- Bulgur wheat 150g
أدوات ومستلزمات الطبخ
- Knife 1
- Chopping board 1
- Spoon 1
Nutrition (Per serving)
- سعرات حرارية 772
- دهون 18.3g
- بروتين 32.6g
- الكربوهيدرات 68.9g
- السكريات 34g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
حساء الدجاج والتمر الحامض
Lebanese 10 Mins Prep · 45 Mins Cook
- Add the sliced onion to a medium-sized pan drizzled with olive oil. Place over a low heat and allow to sweat for 7-8 minutes.
- Add the skinless chicken thighs and the 6 finely chopped garlic cloves and fry for another 5 minutes, until the chicken starts to brown. Add the turmeric and cumin and fry for another minute.
- Add the butter, tomato paste and flour and stir until a paste has formed.
- Add the balsamic vinegar, bay leaf, chicken stock, dates (roughly chopped) and honey. Stir until fully combined. Bring to a boil, reduce to a low heat and leave to simmer for 25-30 minutes, or until the chicken is easy to pull apart.
- Serve over bulgur and garnish with chopped parsley.