Chicken Doro Wat Plate

Serving Size 1 PLATE

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Ingredients

Doro Wat Stew (Diced Chicken Thigh (Dark meat chicken ), Water, Red Onion (Red onion), Hard Boiled Eggs (Cage Free Eggs), Tomato Paste (Tomato Paste, Salt, Spices, Natural Flavors, Citric Acid.), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Berbere Spice Mix (Onion Powder, Smoked Paprika, Garlic Powder, Cardamom, Salt, FP PEPPERS ARBOL DRIED, Ground Cinnamon, All Spice, Fenugreek Seed (Fenugreek Seed), Ground Nutmeg, Ground Ginger, Whole Black Peppercorn), Chicken Base (Roasted Chicken, Chicken Juices, Salt, Sugar, Maltodextrin, Chicken Fat, Dehydrated Onion, Citric Acid, Turmeric, Natural Flavorings.), Garlic, Smoked Paprika, Cardamom, Ginger, Salt), Journey Sides (West African Jollof Rice (Long Grain Rice (Enriched long grain parboiled rice, iron (ferric orthophospahte), niacin, thiamine (thiamine mononitrate) and folic acid), Roma Tomatoes, Yellow Onions, Soy Sauce (Organic Whole Soybeans, Water, Sea Salt, Organic Distilled Sake (Water, Rice, Aspergillus Oryzae), Aspergillus Oryzae ), Tomato Paste (Tomato Paste, Salt, Spices, Natural Flavors, Citric Acid.), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Smoked Paprika, Salt, Thyme, Garlic, Ginger, FP HABANERO, Bay Leaves), Roasted Harissa Cauliflower (Cauliflower Florette, Harissa Sauce (Red Bell Pepper, Apple Cider Vinegar, GR AGAVE ORGANIC LIGHT (Organic Blue Agave), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt, Cumin Seed, Garlic, Coriander, Black Pepper, Cayenne Pepper)))

For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.

Allergens

Contains Soy

Contains Eggs

Disclaimer

UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.

Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.