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Suggest a better description1. Flash the chicken joints under a hot grill until sealed on both sides. Soften the onion in the oil in a flameproof casserole, and add the chicken joints. 2. Add the lemon rind and juice to the casserole with the butter beans and the liquid from the can. 3. Cover, and simmer for 20-30 minutes turning occasionally. 4. Add the artichokes and cook for another 10 minutes. 5. Sprinkle with parsley and serve. NOTES : Chicken has always been looked on as a low-fat meat, and when it has been skinned, even more of the fat disappears. With the lemon and artichokes this is a casserole for summer-time eating. The butter beans thicken the sauce and add fibre.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 6 | ||
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Calories: 60 | ||
Calories from Fat: 21 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 131.3mg | 5 % | |
Potassium 134.8mg | 4 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.5g | ||
Protein 2.2g | 3 % | |
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: 60
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