Try this Chicken Morocco recipe, or contribute your own.
Suggest a better descriptionIn a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and cook over low heat for 20 minutes. In skillet, brown chicken in oil over medium- high heat; drain. Stir in tomatoes, prune juice, prunes and allspice. Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally. Serve over bulghur. Recipe By : Low Fat, No Fat Cooking Fall 1996 p. 37 Posted to JEWISH-FOOD digest V96 #038 Date: Wed, 25 Sep 1996 17:16:07 -0400 From: Linda Shapiro- Naples Florida
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 22 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 34mg | 10 % | |
Sodium 35.9mg | 1 % | |
Potassium 116mg | 3 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.1g | ||
Protein 8.2g | 12 % | |
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: 62
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