CHICKEN A LA INDIENNE

CHICKEN A LA INDIENNE

Nutrition Facts

Serving Size
24 CUPS
Amount Per Serving
Calories 501
% Daily Value
Total Fat 7.7g
12%
Saturated Fat 1.4g
7%
Cholesterol 69mg
23%
Sodium 450mg
19%
Total Carbohydrate 73.9g
25%
Dietary Fiber 4.3g
17%
Protein 33.1g
66%
Vitamin A 23%
Vitamin C 8%
Calcium 6%
Iron 13%
Total Time
Serving & Size

24 CUPS

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Recipe Yields:

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Ingredients Weight Measure
Instructions
1. Place chicken, apple sliced, peach cubes, raisins, celery and almonds into the bottom of a full-size hotel pan and toss to mix well.
2. In large bowl, whisk together soup, honey, water, turmeric, curry powder, ginger, cinnamon and garlic powder. Pour soup mixture over pan. Cover.

3. Bake in 350º F. convention or 300°F. convection oven for 65-75 minutes, stirring mixture after 50 minutes. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher. Portion using 8-oz. ladle (1 cup). Serve over rice, couscous or rice pilaf.
4. To Serve: Scoop 1 cup rice or cous cous into a soup plate and ladle 1 cup/8 oz. curried chicken over top. Sprinkle with 2 tsp. minced parsley to garnish.

Recipe Tip

  1. Rice may be used in place of couscous.
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