Try this Moroccan Lemon Chicken recipe, or contribute your own.
Suggest a better descriptionIn a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin side down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives, and honey. Return chicken to pan and simmer, uncovered, stirring occasionally, until done, about 10 minutes. Transfer chicken to 4 plates. Add chick peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander. Yield: 4 servings NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9038 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (2576g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4195 | ||
Calories from Fat: 2585 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 287.3g | 383 % | |
Saturated Fat 80.4g | 402 % | |
Monounsaturated Fat 120.8g | ||
Polyunsanturated Fat 60.7g | ||
Cholesterol 1380mg | 425 % | |
Sodium 4101.5mg | 141 % | |
Potassium 4220.5mg | 111 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 30.5g | ||
Protein 350.1g | 500 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4195
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