Arabian Gulf Pot Pies Recipe
Recipe By Martha Stewart
Martha merges thareed, an arabian gulf meat-and-vegetable stew served over cracker-like bread with chicken pot pie, an american comfort food and dinnertime favorite.
4.5
21 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Arabian Gulf Pot Pies Recipe
- 1/2 tablespoon Ghee
- 0.17 inch 6 boneless, skinless chicken thighs, cut into
- As required Kosher Salt And Freshly Ground Pepper
- 0.33 Medium onions, thinly sliced
- 0.67 Cloves garlic, minced
- 0.08 Serrano chile, thinly sliced
- 0.17 Medium carrot, coarsely chopped
- 0.42 cup Baby turnips, quartered
- 0.17 Small eggplant, coarsely chopped
- 0.17 Zucchini, coarsely chopped
- 0.67 Medium tomatoes, chopped
- 1/2 tablespoon Tomato paste
- 0.17 teaspoon Arabic spice blend
- 0.08 cup Packed fresh flat leaf parsley leaves, chopped
- 1/2 pound Frozen puff pastry, thawed
- As required Unbleached all purpose flour, for dusting
Nutrition
value
value
1353
calories per serving
88 g Fat21 g Protein116 g Carbs8 g FiberOther
Current Totals
- Fat88g
- Protein21g
- Carbs116g
- Fiber8g
MacroNutrients
- Carbs116g
- Protein21g
- Fiber8g
Fats
- Fat88g
Vitamins & Minerals
- Calcium169mg
- Iron7mg
- Vitamin A1850mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B9113mcg
- Vitamin B120mcg
- Vitamin C69mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium87mg
- Manganese2mg
- Phosphorus212mg
- Selenium57mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart