Try this Braised Chicken with Preserved Lemon recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees.
Working in batches, brown the chicken pieces on all sides in Dutch oven. Transfer to a plate. Add shallots to the pan and cook until golden, about 5 minutes. Add saffron and voriander and cook another minute. Add the stock and bring to a boil. Add the chicken, potatoes, preserved lemon, and parsley and bring to a boil. Stir, cover the pan and transfer to the oven. Cook until chicken is tender, about 45 minutes. Remove the pan from the oven and stir in the olives. Season with salt and pepper and serve.
From: WILLIAMS-SANOMA e-mail, 2/7/14, (Bretton Woods ski trip)
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Serving Size: 1 Serving (456g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 234 | ||
Calories from Fat: 95 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 931.7mg | 32 % | |
Potassium 587.6mg | 15 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 23.8g | ||
Protein 10.9g | 16 % | |
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: 234
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