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Chicken Khashlama

A delicious Armenian dish that couldn't be easier to make! Khashlama is my family's all-time favorite. The kids and my husband dig in happily and never hold back on the compliments. I love it for how simple it is and for the way the meat and vegetables come together. You've got to make this one and treat the people you love!

KlayKsaAuthor avatar
Recipe author
Chicken hashlama
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 8 g
Fats 45 % 10 g
Carbohydrates 18 % 4 g
137 kcal
GI: 100 / 0 / 0
    1. Dice the onion and cut the carrots into thin coins. 2. In a heavy-bottomed Dutch oven, brown the chicken drumsticks in the vegetable oil until golden. 3. Add the carrots, onion, and garlic cloves. After sautéing them for about 3–4 minutes, add the bell pepper, cut into half-rings. 4. Cut the eggplant and tomatoes into cubes and add them to the pot. 5. Season with salt, cilantro, and pepper, cover, and simmer over medium heat for 50–60 minutes. There's no need to add water — the vegetables release plenty of juice as they cook. 6. Serve the finished khashlama sprinkled with chopped green onion. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken (grade I) - 238  kcal/100g
  • Chicken (grade II) - 159  kcal/100g
  • Chicken meat (skinless) - 241  kcal/100g
  • Broiler chicken - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro / coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g

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