Print
Email
Ingredients
- 2 chicken breasts, cut into bite-size pieces
- 1 onion, quartered and sliced
- 2 cloves garlic, minced
- 2 medium carrots, cut into matchsticks
- 14oz (400gr) chickpeas, rinsed and drained
- 1/4 cup Greek olives (about 12), chopped
- 3oz (90gr) feta, crumbled
- 1/2 preserved lemons, pulp removed, sliced
- 2 tsp olive oil
- 1/2 cup chicken stock
- 1/4 cup dry sherry
- 2 tsp cornstarch (Maizena) dissolved in 1 tbs water
- 1/2 cup orzo
- 1 cup chicken stock
- 1 cup water
View Full Recipe at Thyme for Cooking, the Blog
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1355g | |
| Calories 1379 | |
| Calories from Fat 387 | 28% |
| Total Fat 43.36g | 54% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.33g | |
| Cholesterol 183mg | 61% |
| Sodium 1207mg | 50% |
| Potassium 1983mg | 57% |
| Total Carbs 143.55g | 38% |
| Dietary Fiber 16.1g | 54% |
| Sugars 20.55g | 14% |
| Protein 85.9g | 137% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
Recipes by this chef
