V0: described, not machine-verified
Vegetables in Chicken Broth
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Ingredients
- Whole chicken1
- mixed vegetables1 kg
- large onion1
- Cardamom and masticto taste
- Tomatoes¼ kg
- green bell pepper1
- Garlic2 cloves
- vinegar1 tbsp
- oil2 tbsp
- Salt and pepperto taste
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 400, protein 34, fat 22, carbs 16, fiber 5, sugar 6
Original steps
- Boil the chicken in boiling water with the onion, cardamom, mastic, salt, and pepper.
- Remove the chicken and place it in a strainer, then season with salt and pepper.
- Blend the large onion, approximately ¼ kg of tomatoes, one small green bell pepper, the garlic cloves, and the tablespoon of vinegar in a blender.
- Prepare a cooking pot and add 2 tbsp of oil (or as desired); once the oil is hot, pour in the blended mixture, season with salt and pepper, and let it come to a boil.
- Add enough chicken broth to the mixture and bring it back to a boil.
- Add the vegetables and simmer on low heat until tender.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking