TOP 5 Afghani Chicken Recipes
This article has a curated collection of the greatest Afghani Chicken recipes available online, so you may pick one that suits your needs in terms of preparation time, calorie count, or aesthetic preferences. Many of my friends include this meal among their favorites because it is simple to make and can be served to a large group of people. Happy eating!
1.Afghan Chicken Recipe
Afghan Chicken Recipe
Ingredients
- ▢½ kg Chicken
- ▢15 Cashews
- ▢4 tbsp Yogurt
- ▢1 tsp Black Pepper Powder
- ▢1 tsp Garam Masala Powder
- ▢1 tsp Chat Masala Powder
- ▢2 tsp Ginger Garlic Paste
- ▢Salt to taste
- ▢1 tbsp Lemon Juice
- ▢4 tbsp Fresh Cream
- ▢1 tbsp Kasuri Methi Leaves Dried Fenugreek Leaves
- ▢2 tbsp Oil
Instructions
- Blend the cashews and yogurt together until the mixture is completely smooth.
- Put everything save the oil in a bowl and thoroughly combine it all there. Allow it to sit in the marinade for two hours.
- In a skillet, heat the oil. Fry the chicken pieces until they reach a golden brown color.
- Now pour in the remainder of the marinade, along with some water, into the pan.
- Cook with the lid on for 15 to 20 minutes over a low heat.
- Serve.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 469 | |
| % Daily Value* | ||
| Total Fat 37 g | 57 % | |
| Saturated Fat 11 g | 53 % | |
| Trans Fat 0 g | ||
| Cholesterol 116 mg | 39 % | |
| Sodium 426 mg | 18 % | |
| Total Carbohydrate 8 g | 3 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 27 g | 54 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 60 mg | 6 % |
| Iron 3 mg | 16 % |
| Potassium 391 mg | 8 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * gluten Free * wheat Free * egg Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 37 g | 57 % |
|---|---|---|
| Saturated | 11 g | 53 % |
| Trans | 0 g | – |
| Monounsaturated | 17 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 8 g | 3 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 27 g | 54 % |
| Cholesterol | 116 mg | 39 % |
| Sodium | 426 mg | 18 % |
| Calcium | 60 mg | 6 % |
| Magnesium | 69 mg | 16 % |
| Potassium | 391 mg | 8 % |
| Iron | 3 mg | 16 % |
| Zinc | 3 mg | 23 % |
| Phosphorus | 287 mg | 41 % |
| Vitamin A | 117 Вµg | 13 % |
| Vitamin C | 4 mg | 5 % |
| Thiamin (B1) | 0 mg | 12 % |
| Riboflavin (B2) | 0 mg | 16 % |
| Niacin (B3) | 9 mg | 54 % |
| Vitamin B6 | 1 mg | 41 % |
| Folate (Equivalent) | 15 Вµg | 4 % |
| Folate (Food) | 15 Вµg | – |
| Vitamin B12 | 0 Вµg | 20 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 2 mg | 13 % |
| Vitamin K | 12 Вµg | 10 % |
Source: https://www.yummytummyaarthi.com/afghan-chicken-recipe/
Also interesting about Afghani Chicken Recipe:
What is Afghani chicken made of?
Chicken is marinated in a mixture of cream, rich cashews, poppy seeds, melon seeds, and pepper, then grilled till golden.
What is the taste of chicken Afghani?
The flavors of Afghani food are recognized to be somewhat spicy and irresistible. Afghani Chicken Recipe, made with the deliciousness of cream, whisked eggs, and lime juice, is great paired with some spicy chutney.
2.Afghan chicken in yoghurt (Lavand-e-murgh)
Afghan chicken in yoghurt (Lavand-e-murgh)
Ingredients
- 300 g greek yoghurt
- 1 Tbsp white flour
- 4 Tbsp neutral oil I use sunflower oil or ghee
- a generous handful 15 g fresh coriander (thick stalks removed), finely chopped
- a generous handful 15 g leaves of flat-leaf parsley, finely chopped
- 1 large onion halved and cut into thin half moons
- 2 green chilies remove the seeds if you like, finely chopped, or any other chili to taste
- 1 tsp ground turmeric
- 1/4 tsp ground cardamom
- lemon to serve (optional)
- water
- salt and pepper
- Marinade
- 2 cloves of garlic crushed to a paste with a little salt
- 1 Tbsp finely shredded fresh ginger
- 100 ml water
- 600 g chicken filet thigh is best, cut into bite-size chunks
- salt and pepper
Instructions
- After thoroughly combining the garlic, ginger, and water, add the chicken to the mixture. Salt and pepper should be added liberally after the mixture has been well combined. Marinate the meat in the refrigerator for at least an hour, or for as long as you have time for, while keeping it covered and chilled.
- Mix the flour and yogurt together until there are no more lumps. While you are cooking the remainder of the dish, let the meat come to room temperature. If the yogurt mixture is not yet warm when it comes time to add it to the saucepan, gradually add up to 100 ml of hot water while whisking it continually. The maximum amount that may be added is 100 ml.
- Bring a heavy-bottomed pot and a frying pan up to temperature over a medium heat.
- Fry the herbs in the frying pan with 2 tablespoons of oil or ghee until they begin to brown and dry out, which should take around 10 to 15 minutes. Make sure you stir it frequently so that the herbs don't get burned. Set aside.
- For the next 8-10 minutes, cook the onions in the remaining 2 tablespoons of oil or ghee in the saucepan until they begin to soften but have not yet turned color. Maintain constant stirring and season the dish with salt and pepper while it cooks. After adding the chile, continue to toss it often while it is cooking for another two to three minutes, or until it begins to soften. After adding the spices, continue to toss the mixture while it is frying for another 15–20 seconds. Add the chicken along with the marinade it had been sitting in. After four to five minutes, during which time you should stir the mixture on occasion, the majority of the water should have evaporated.
- Reduce the heat to a low setting. After the herbs have been fried, add them to the saucepan along with the oil they were fried in. Combine thoroughly. Mix the yoghurt mixture thoroughly after adding it. Bring to a boil over a low heat, then reduce to a simmer with the lid ajar until the flavors have blended and the chicken is cooked through, which should take around half an hour. During the cooking process, check on the dish many times and, if necessary, add additional water to achieve the consistency of a stew or curry. Check to see whether the heat level of the chili is satisfactory, and then season it one last time with salt and pepper.
- Turn off the heat and let the dish stand undisturbed for a short while before serving.
| Amount Per Serving | ||
|---|---|---|
| Calories | 207 | |
| % Daily Value* | ||
| Total Fat 17 g | 26 % | |
| Saturated Fat 10 g | 52 % | |
| Trans Fat 0 g | ||
| Cholesterol 43 mg | 14 % | |
| Sodium 328 mg | 14 % | |
| Total Carbohydrate 9 g | 3 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 6 g | 13 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 67 mg | 7 % |
| Iron 1 mg | 4 % |
| Potassium 124 mg | 3 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: vegetarian * pescatarian * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 17 g | 26 % |
|---|---|---|
| Saturated | 10 g | 52 % |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 9 g | 3 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 6 g | 13 % |
| Cholesterol | 43 mg | 14 % |
| Sodium | 328 mg | 14 % |
| Calcium | 67 mg | 7 % |
| Magnesium | 10 mg | 2 % |
| Potassium | 124 mg | 3 % |
| Iron | 1 mg | 4 % |
| Zinc | 0 mg | 2 % |
| Phosphorus | 22 mg | 3 % |
| Vitamin A | 122 Вµg | 14 % |
| Vitamin C | 10 mg | 11 % |
| Thiamin (B1) | 0 mg | 2 % |
| Riboflavin (B2) | 0 mg | 2 % |
| Niacin (B3) | 0 mg | 2 % |
| Vitamin B6 | 0 mg | 8 % |
| Folate (Equivalent) | 13 Вµg | 3 % |
| Folate (Food) | 13 Вµg | – |
| Vitamin B12 | 0 Вµg | 0 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 3 % |
| Vitamin K | 36 Вµg | 30 % |
Source: https://vidarbergum.com/recipe/afghan-chicken-in-yoghurt-lavand-e-murgh/
Also interesting about Afghani Chicken Recipe:
What is the staple food of Afghanistan?
Rice
Rice is the centerpiece of nearly every meal in Afghanistan. Most commonly, qormas are eaten with challow, which is spiced white rice (korma: stews or casseroles).
What do Afghans eat for breakfast?
Breakfast Some typical morning items include fried eggs, cheese, peanut butter, jelly, and bread from Afghanistan or Lebanon. Tea is also included in the morning spread, and it can be enjoyed with as much sugar as you like added to it (often between one and four teaspoons). Lunch, the main meal of the day, is often eaten about noon.
3.Afghani Chicken Roast
Afghani Chicken Roast
Ingredients
- For The Chicken Marinade:
- 4 tbsp Hung Yogurt heaped
- 2 tbsp Sour Cream.
- 2 tbsp Ginger Garlic Paste
- ¼ tbsp Garam Masala Powder
- 1 tsp Chaat Masala
- 1 tsp Roasted Dry Fenugreek.
- 4-5 Green Cardamom Pods Crushed.
- Salt to taste according to taste.
- 1 tsp Lemon Juice
- 2 tbps Canola oil or Vegetable oil.
- For Smoke Infusion:
- 1 piece Charcoal.
- 1-2 tsp Ghee
Instructions
- A pan should be heated over medium-high heat, then the dried fenugreek leaves should be added and stirred constantly until they are roasted. Please let it to totally cool off.
- Put the remaining ingredients in a basin for mixing.
- Now put the roasted fenugreek leaves into the bowl that you have been using.
- Whisk everything together until it is completely blended.
- After this, add the chicken thighs to the marinade and toss them around until they are well covered in the sauce.
- Warm the piece of charcoal for a few minutes over a flame that is medium-high in intensity.
- Put a tiny container made of steel in the dish containing the chicken that has been marinating.
- As soon as the charcoal shows signs of igniting, insert it without delay into the steel container and then quickly pour 1-2 tablespoons of ghee or clarified butter on top of the charcoal.
- It will start to fume with a pleasant scent; quickly cover the dish with a lid when it has done so. During the process of fume infusion in the chicken, this will be of great assistance.
- Maintain the chicken that has been marinated in this manner for one to two hours.
- After one to two hours, remove the cover from the bowl, and take the little steel container that was holding the burnt charcoal out of the bowl. Set the container aside.
- Canola oil or vegetable oil, about 2 teaspoons, should be heated in a skillet over a medium burner.
- As soon as the oil is heated, carefully remove the chicken pieces that have been marinated, and then cook them over a low to medium heat.
- When the chicken begins to brown on all sides, add approximately a third of a cup of water, cover, and continue to cook over a low heat for ten minutes, or until done.
- The next step is to remove the cover and turn the heat up to medium-high.
- Begin brushing the chicken with the sauce. After some time has passed, the water will evaporate, and the marinade will become more thick and fatty.
- The chicken pieces should be served with any remaining marinade as well as the oil from the pan. (optional)
- Enjoy!
Notes
In order for the marinade to permeate all of the layers of the chicken, it is essential to slit the pieces of chicken on both sides.
Allow the smoke to permeate the liquid for at least an hour. This will give the food the flavour that is most true to the tandoor it was cooked in.
If you are unable to obtain a piece of charcoal, you should skip the section of the recipe that involves making a smoke infusion; otherwise, you should bookmark the recipe and continue.
You may get hanging curd by suspending the conventional yogurt in a clean muslin cloth for ten minutes, or you can use Greek yogurt, which is naturally thicker than plain yogurt.
It is important not to omit the basting step. Both the flavor and appearance of the food are multiplicatively improved as a result of this.
| Amount Per Serving | ||
|---|---|---|
| Calories | 191 | |
| % Daily Value* | ||
| Total Fat 18 g | 27 % | |
| Saturated Fat 3 g | 16 % | |
| Trans Fat 0 g | ||
| Cholesterol 10 mg | 3 % | |
| Sodium 167 mg | 7 % | |
| Total Carbohydrate 7 g | 2 % | |
| Dietary Fiber 1 g | 5 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 2 g | 5 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 83 mg | 8 % |
| Iron 1 mg | 6 % |
| Potassium 139 mg | 3 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * low Potassium * kidney Friendly * keto Friendly * vegetarian * pescatarian * mediterranean * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 18 g | 27 % |
|---|---|---|
| Saturated | 3 g | 16 % |
| Trans | 0 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 7 g | 2 % |
| Fiber | 1 g | 5 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 2 g | 5 % |
| Cholesterol | 10 mg | 3 % |
| Sodium | 167 mg | 7 % |
| Calcium | 83 mg | 8 % |
| Magnesium | 14 mg | 3 % |
| Potassium | 139 mg | 3 % |
| Iron | 1 mg | 6 % |
| Zinc | 0 mg | 4 % |
| Phosphorus | 65 mg | 9 % |
| Vitamin A | 30 Вµg | 3 % |
| Vitamin C | 5 mg | 5 % |
| Thiamin (B1) | 0 mg | 3 % |
| Riboflavin (B2) | 0 mg | 6 % |
| Niacin (B3) | 0 mg | 1 % |
| Vitamin B6 | 0 mg | 11 % |
| Folate (Equivalent) | 5 Вµg | 1 % |
| Folate (Food) | 5 Вµg | – |
| Vitamin B12 | 0 Вµg | 6 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 3 mg | 17 % |
| Vitamin K | 10 Вµg | 9 % |
Source: https://foodiesterminal.com/2018/06/afghani-chicken-roast-recipe-mughlai-cuisine/
Also interesting about Afghani Chicken Recipe:
What spices do Afghans use in cooking?
Peppercorns, black.
Cumin.
Turmeric.
A pinch of Coriander Seed.
Cardamom Seed.
Cardamom, the Green.
Nigella.
What fruits do Afghans eat?
Melons from Mazar-e Sharif and Maimana, grapes and pomegranates from Kandahar, and oranges from Jalalabad are just a few examples of the seasonal fruit that Afghans enjoy. Lamb kebabs are a type of kabob that are traditionally served with naan instead of rice.
4.Afghani Kebab Recipe
Afghani Kebab Recipe
Ingredients
- 10 - 12 leaves of Fresh Mint leaves
- 10- 12 stems of Cilantro leaves
- 2 tablespoon Fresh cream
- 1 Kg or 2.2 lb Boneless Chicken - washed and cleaned
- 2 teaspoon Garlic paste
- 1.5 teaspoon Ginger paste
- 2 tablespoon Besan Chickpea flour/ Gram flour
- 1 cup Curd thick Market curd/yogurt
- 1 tablespoon Lemon Juice
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Kasoori or kasuri methi/ dried fenugreek leaves
- 2 tablespoon mustard oil
- 1 teaspoon Red chili powder
- 1 teaspoon Haldi Turmeric powder
- Salt to taste
Instructions
- Purify and launder Chicken. Cube the ingredients. Set it away.
- The cilantro and mint leaves should both be washed. Put them in a blender along with the cream, and process the mixture until it forms a smooth paste. Set it away.
- In the meantime, get the ingredients together for the second marinade.
- Curd, ginger garlic paste, and mustard oil should be whisked together in a bowl.
- After each addition of the previous components, continue adding them.
- Add salt...
- Combine the ground cilantro-mint-cream paste with the rest of the ingredients.
- Continue mixing until everything is evenly distributed. Taste it, then adjust the spices as necessary.
- Mix in several chunks of chicken.
- And then thoroughly coat them with the marinade. Cover it and place it in the refrigerator for at least two to three hours, and maybe even longer.
- Dip skewers in water for 30 minutes or an hour. Preheat oven At 400 degree F.
- Wooden skewers in water
- Skewer some chicken cubes made of wood, and then do the following:
- Put it in the oven while it's being heated.
- Cook the chicken on a grill set to 400 degrees for 15 to 20 minutes, or until it reaches the desired doneness.
- If you want to give it a smokey flavor, then you need follow the instructions that are listed below. Prepare charcoal by heating it on a stove top...
- To the point where it is blazing hot...
- When they have reached the desired temperature, transfer them to a kadai.
- On top of the burning charcoal, sprinkle one teaspoon of ghee.
- When the smoke finally begins to rise...
- Prepare the chicken kebabs by placing them on a wire rack and then placing the rack on the smoking kadai.
- Cover the chicken and let it smoke for around four to five minutes.
- Take it out of the oven and place it on a serving plate.
- On top of it, you may add some chaat masala, and..
- You may eat these delicious kebabs with the chutney of your choice, some lime juice drizzled on top, and some cilantro leaves for decoration.
| Amount Per Serving | ||
|---|---|---|
| Calories | 709 | |
| % Daily Value* | ||
| Total Fat 50 g | 78 % | |
| Saturated Fat 14 g | 72 % | |
| Trans Fat 0 g | ||
| Cholesterol 207 mg | 69 % | |
| Sodium 819 mg | 34 % | |
| Total Carbohydrate 7 g | 2 % | |
| Dietary Fiber 2 g | 7 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 54 g | 109 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 105 mg | 11 % |
| Iron 4 mg | 21 % |
| Potassium 717 mg | 15 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 50 g | 78 % |
|---|---|---|
| Saturated | 14 g | 72 % |
| Trans | 0 g | – |
| Monounsaturated | 21 g | – |
| Polyunsaturated | 10 g | – |
| Carbs | 7 g | 2 % |
| Fiber | 2 g | 7 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 54 g | 109 % |
| Cholesterol | 207 mg | 69 % |
| Sodium | 819 mg | 34 % |
| Calcium | 105 mg | 11 % |
| Magnesium | 71 mg | 17 % |
| Potassium | 717 mg | 15 % |
| Iron | 4 mg | 21 % |
| Zinc | 4 mg | 35 % |
| Phosphorus | 490 mg | 70 % |
| Vitamin A | 230 Вµg | 26 % |
| Vitamin C | 11 mg | 13 % |
| Thiamin (B1) | 0 mg | 17 % |
| Riboflavin (B2) | 0 mg | 34 % |
| Niacin (B3) | 17 mg | 109 % |
| Vitamin B6 | 1 mg | 76 % |
| Folate (Equivalent) | 49 Вµg | 12 % |
| Folate (Food) | 49 Вµg | – |
| Vitamin B12 | 1 Вµg | 43 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 2 mg | 11 % |
| Vitamin K | 65 Вµg | 54 % |
Source: https://www.ruchiskitchen.com/afghani-kebab-recipe/
Also interesting about Afghani Chicken Recipe:
What cooking oil do Afghans use?
Ghee, or clarified butter, is one of the most used cooking fats in traditional Afghan cuisine.
Is Afghan food unhealthy?
Afghan food is full of delicious aromatic spices and is also rich, healthful, and savory. Experts agree that the distinctive flavors of Afghanistan are among the best since they are neither overly sweet nor too spicy.
5.Afghan Chicken
Afghan Chicken
Ingredients
- 2 large cloves garlic
- / teaspoon salt
- 2 cups plain whole-milk yogurt
- 4 tablespoons lemon juice and lemon cup 1 large lemon
- / teaspoon cracked black pepper
- 2 large whole chicken breasts about 2 pounds
Instructions
- Make a paste out of the garlic and salt by mashing them together in a basin that is broad and shallow and non-reactive. Mix in some yogurt, lemon juice, and black pepper.
- Remove all of the fat from the chicken breasts, then skin them and cut them in half lengthwise. Shatter the bones so that the pieces may be laid out flat.
- Mix into the yogurt while turning it so that all of the surfaces are covered. Put a tight cover on the bowl, and place it in the refrigerator.
- Marinate for a minimum of one night and up to an additional day and a half, flipping the meat occasionally.
- Before beginning to cook the breasts, take them from the marinade and remove everything except a thin coating from the surface. Cook under the broiler or on the grill at a distance of approximately 6 inches from the heat for about 6 to 8 minutes per side, or until the food is fully cooked. Serve with fresh yogurt and warm pita or other types of Arab flatbread.
Nutrition Facts
2 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 792 | |
| % Daily Value* | ||
| Total Fat 42 g | 64 % | |
| Saturated Fat 15 g | 74 % | |
| Trans Fat 0 g | ||
| Cholesterol 264 mg | 88 % | |
| Sodium 924 mg | 39 % | |
| Total Carbohydrate 17 g | 6 % | |
| Dietary Fiber 1 g | 5 % | |
| Total Sugars 12 g | ||
| Includes – Added Sugars | ||
| Protein 85 g | 170 % | |
| Vitamin D 2 Вµg | 11 % |
|---|---|
| Calcium 358 mg | 36 % |
| Iron 3 mg | 18 % |
| Potassium 1,254 mg | 27 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * mediterranean * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free
| Fat | 42 g | 64 % |
|---|---|---|
| Saturated | 15 g | 74 % |
| Trans | 0 g | – |
| Monounsaturated | 16 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 17 g | 6 % |
| Fiber | 1 g | 5 % |
| Total Sugars | 12 g | – |
| Added Sugars | – | – |
| Protein | 85 g | 170 % |
| Cholesterol | 264 mg | 88 % |
| Sodium | 924 mg | 39 % |
| Calcium | 358 mg | 36 % |
| Magnesium | 125 mg | 30 % |
| Potassium | 1,254 mg | 27 % |
| Iron | 3 mg | 18 % |
| Zinc | 4 mg | 40 % |
| Phosphorus | 878 mg | 125 % |
| Vitamin A | 154 Вµg | 17 % |
| Vitamin C | 20 mg | 23 % |
| Thiamin (B1) | 0 mg | 27 % |
| Riboflavin (B2) | 1 mg | 52 % |
| Niacin (B3) | 36 mg | 226 % |
| Vitamin B6 | 2 mg | 161 % |
| Folate (Equivalent) | 36 Вµg | 9 % |
| Folate (Food) | 36 Вµg | – |
| Vitamin B12 | 2 Вµg | 89 % |
| Vitamin D | 2 Вµg | 11 % |
| Vitamin E | 1 mg | 8 % |
| Vitamin K | 2 Вµg | 1 % |
Source: https://www.recipelion.com/Middle-Eastern-Recipes/Afghan-Chicken
Also interesting about Afghani Chicken Recipe:
Do Afghans eat pasta?
Neither of them has much of a pasta background. It’s true that rice is central to Afghan cooking; one popular dish is kabli pulao, which is cooked with basmati rice, spices, onions, raisins, carrots, and almonds.
What do Afghan people drink?
Tea Tea is the de facto national beverage of Afghanistan.
