Chicken With Yogurt

1. Boil onions and chicken and water to cover for 20 minutes.

2. strain and reserve stock (need 1 3/4 cups).

3. combine all ingredients except sumac and bake 150 celsius 45 mins until tender. Garnish with sumac.

4. serve with pickles, bread and salad.

5. For stabalised yogourt.

6. 1 litre yogurt.

7. 1T cornfliur.

8. 1 edd white beaten.

9. beat 5 minutes slowly bring to boil and simmer 10 mins

10. ( will need to reduce this recipe for the above dish).

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Nutrient	Quantity
Total fats	211.4367 g
Protein	225.8135 g
Carbohydrates	323.43 g
Energy	4144.7965 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5966 g
Water	1203.6909 g
Aspartic acid	20.2946 g
Calcium, Ca	513.2873 mg
Lutein + zeaxanthin	12.8 g
Fiber, total dietary	18.76 g
Carotene, beta	15.45 g
Niacin	92.554 mg
Vitamin A, RAE	475.9163 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	14.4983 g
Riboflavin	1.9851 mg
Tocopherol, beta	0.148 mg
Fatty acids, total polyunsaturated 15:0	0.0074 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1184 g
Fatty acids, total saturated 20:1	1.5398 g
Glutamic acid	35.6003 g
Sodium, Na	843.601 mg
Fatty acids, total saturated 16:1 undifferentiated	8.7289 g
Total lipid (fat)	211.4367 g
Manganese, Mn	11.1686 mg
Fructose	4.128 g
Proline	11.5266 g
Fatty acids, total saturated 16:0	38.1155 g
Fatty acids, total saturated 8:0	0.1103 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.5779 g
Sucrose	5.61 g
Choline, total	733.1329 mg
Sugars, total	27.427 g
Serine	8.6809 g
Fatty acids, total saturated 10:0	0.2907 g
Fatty acids, total saturated 18:0	10.3853 g
Fatty acids, total saturated 20:4 undifferentiated	0.7995 g
Vitamin B-6	5.7253 mg
Selenium, Se	214.1779 g
Ash	15.2565 g
Vitamin D	104.843 IU
Tocotrienol, delta	0.222 mg
Fatty acids, total saturated 18:1 undifferentiated	85.692 g
Pantothenic acid	14.3819 mg
Phenylalanine	9.2659 g
Copper, Cu	1.7439 mg
Betaine	78.2755 mg
Thiamin	2.8196 mg
Retinol	475.9163 g
Methionine	5.8458 g
Iron, Fe	14.5624 mg
Carbohydrate, by difference	323.43 g
Phosphorus, P	2945.4121 mg
Folate, total	223.0158 g
Tocopherol, gamma	0.703 mg
Fatty acids, total saturated 4:0	0.2352 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0999 g
Alanine	13.0267 g
Cholesterol	781.4225 mg
Valine	11.5094 g
Fatty acids, total saturated 18:2 undifferentiated	39.6652 g
Glycine	13.9555 g
Glucose (dextrose)	6.304 g
Fatty acids, total saturated 14:0	2.1154 g
Zinc, Zn	22.963 mg
Isoleucine	10.9857 g
Fatty acids, total saturated 12:0	0.4904 g
Fatty acids, total polyunsaturated	43.3606 g
Tocotrienol, gamma	4.958 mg
Leucine	16.8607 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0037 g
Tocotrienol, alpha	1.756 mg
Vitamin A, IU	1648.152 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0999 g
Folate, DFE	223.0158 g
Tryptophan	2.5363 g
Vitamin C, total ascorbic acid	40.8959 mg
Phytosterols	156.528 mg
Fatty acids, total polyunsaturated 16:1 c	0.0148 g
Fatty acids, total polyunsaturated 18:1 c	3.8443 g
Fatty acids, total saturated 20:0	0.0555 g
Tocotrienol, beta	0.333 mg
Fatty acids, total saturated 6:0	0.1617 g
Starch	268.287 g
Tyrosine	7.5428 g
Vitamin B-12	4.0047 g
Vitamin K (phylloquinone)	21.8374 g
Fatty acids, total saturated	53.8773 g
Histidine	6.4398 g
Fatty acids, total monounsaturated	97.0128 g
Threonine	9.1574 g
Folate, food	223.0158 g
Vitamin D (D2 + D3)	2.2439 g
Fatty acids, total polyunsaturated 24:0	0.0629 g
Vitamin D3 (cholecalciferol)	0.245 g
Vitamin E (alpha-tocopherol)	21.4229 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2998 g
Fatty acids, total trans	0.9731 g
Magnesium, Mg	690.486 mg
Lysine	17.0892 g
Potassium, K	3660.8727 mg
Cystine	2.935 g
Fluoride, F	32.92 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	1 cup	149.45	11.417	7.9625
Salt	0	0	0	0
Rice	2 cups	1357.9	282.125	11.84
Chicken	1 kg	2148.7745	0	150.5142
Onion	2	128	29.888	0.32
Pepper	0	0	0	0
Almond	3 tablespoons	360.672	0	40.8
sumaq	1 tablespoon	0	0	0