Recipes · Jordanian · Pies
Makmoura (Jordanian Chicken and Onion Pie)
One serving has 644 kcal and 41 g protein, and at least a fifth of a woman's daily need of selenium (112%), niacin (100%), thiamin (71%), pyridoxine (69%), riboflavin (65%) and phosphorus (57%). Ready in 280 minutes.
- Preparation: 80 min
- Cooking: 200 min
- Makes: 1 serving (438 g)
- Difficulty: Hard
- Diets: Dairy-free, High protein
- Contains: celery, gluten, poultry
Ingredients
- 160 g Chicken thighs, boneless, skinless, raw
- 120 g Onions, raw
- 20 g Olive oil
- 60 g Flour, bread (strong)
- 0.8 g Yeast, active dry
- 35 g Water
- 0.5 g Turmeric
- 0.5 g Cinnamon
- 0.4 g Black pepper
- 1.2 g Salt
- 40 g Chicken broth
Method
- Boil the chicken in lightly salted water until fully cooked through to 74 °C (165 °F), then lift out, reserving the broth, and shred once cool enough to handle.
- Slowly caramelize the thinly sliced onion in half the olive oil over low heat, stirring often, 30-40 minutes until deep golden and jammy.
- Meanwhile dissolve the yeast in the reserved warm broth and water, and knead into the flour with the remaining oil and salt to make a soft, elastic dough; let rise about 1 hour.
- Toss the shredded chicken with the caramelized onion, turmeric, cinnamon and pepper.
- Divide the dough in two, press one piece over the base of a greased round pan, spread the chicken and onion filling evenly over it, then cover with the second piece of dough, sealing the edges.
- Bake at 180 °C (350 °F) for 2-2.5 hours until deeply golden and cooked through, then cut into triangular slices like a cake to serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 644 kcal | 30% |
| Carbohydrates | 56.2 g | |
| Water | 311 mL | |
| Fiber | 4.2 g | 14% |
| Protein | 40.6 g | 85% |
| Tryptophan | 0.46 g | |
| Threonine | 1.7 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3.2 g | |
| Lysine | 3.2 g | |
| Methionine | 1 g | |
| Cystine | 0.54 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.9 g | |
| Histidine | 1.1 g | |
| Fat | 27.9 g | |
| Monounsaturated | 17.1 g | |
| Polyunsaturated | 4.1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.6 g | |
| Saturated | 4.7 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 151 mg | |
| Calcium | 58.8 mg | 6% |
| Copper | 0.28 mg | 31% |
| Iron | 4.7 mg | 26% |
| Magnesium | 67 mg | 22% |
| Manganese | 0.9 mg | 50% |
| Phosphorus | 398 mg | 57% |
| Potassium | 655 mg | 14% |
| Selenium | 61.4 µg | 112% |
| Sodium | 774 mg | |
| Zinc | 3.4 mg | 42% |
| Thiamin (vitamin B1) | 0.78 mg | 71% |
| Riboflavin (vitamin B2) | 0.71 mg | 65% |
| Niacin (vitamin B3) | 14 mg | 100% |
| Pantothenic acid (vitamin B5) | 0.53 mg | 11% |
| Pyridoxine (vitamin B6) | 0.9 mg | 69% |
| Folate (vitamin B9) | 158 µg | 39% |
| Cobalamin (vitamin B12) | 0.98 µg | 41% |
| Choline | 100 mg | 24% |
| Vitamin A | 11.4 µg | 2% |
| Vitamin C | 8.9 mg | 12% |
| Vitamin D (D2 + D3) | 1.6 IU | 0% |
| Vitamin E | 3.5 mg | 23% |
| Vitamin K | 18.2 µg | 20% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.1 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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