Recipe from Donna Hay magazine
Preheat the oven to 180?C.
Place the cumin, pepper, coriander seeds, chillies, turmeric and salt in a mortar and pestle and grind until it forms a powder.
Use a small, sharp knife to slash the skin of the chicken.
Brush with the oil and rub in the cumin and sea salt rub.
Marinate for 30 mins.
Place the chicken on a baking tray and roast for 30 mins or until the skin is golden and the chicken is cooked through.
Serve with rice cooked with chicken stock.
Note: Can use chicken thighs, roast for approx. 35 mins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 4 | ||
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Calories: 65 | ||
Calories from Fat: 62 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 437.3mg | 15 % | |
Potassium 31.3mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.2g | 0 % | |
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: 65
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