Try this Za-Atar "Pesto" Chicken recipe, or contribute your own.
Suggest a better descriptionSource: St Mary Mead Archives Preheat oven to 425:F. Mash chopped garlic and shallot into a paste. Add sesame seeds, and grind into paste. Seeds will not completely grind finely. Combine the rest of the herbs and spices into the paste and mix well. Dribble olive oil slowly into paste until a spreadable mixture is obtained. Rinse chicken and pat dry with paper towels. Stuff cavity with lemon halves. Cavity will be quite full. Spread "pesto" over chicken. Pour the wine or stock into roasting pan. Place chicken in oven; roast at 425:F for 15 minutes, then lower heat to 350:F. Cook about an hour-and-a-half (juices will run clear when leg is pierced) or, if using thermometer to 150:F. Take chicken out of oven, and let rest for 10-15 minutes before carving. Deglaze the roasting pan with more wine or stock (place pan on stove with high heat, pour liquid into pan and scrape all brown bits up from the bottom of the pan). Reduce sauce until very slightly syrupy. Strain sauce through sieve into gravy boat. Posted to JEWISH-FOOD digest V97 #250 by Brian Mailman
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 4 - 6 | ||
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Calories: 22 | ||
Calories from Fat: 15 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 36.5mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.9g | ||
Protein 0.7g | 1 % | |
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: 22
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