Moroccan Berber Chicken
Remove giblets from chicken. Wash chicken and pat dry. Loosen the skin
In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin. Refrigerate for 4 hours or overnight.
Remove the chicken from the marinade. Place it in the rotisserie over a grill and cook for 1 1/2 hours, on a covered BBQ and cook for 1 hour, on a rotisserie oven and cook according to manufacturer's instructions or bake it in a 350F oven for 15 minutes per pound. Serve with fruited rice
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 | ||
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Calories: 590 | ||
Calories from Fat: 396 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 164.1mg | 6 % | |
Potassium 525.4mg | 14 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.2g | ||
Protein 43.2g | 62 % | |
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: 590
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