Try this Kangaroo Island Chicken recipe, or contribute your own.
Suggest a better descriptionZest the lemon. Marinate the chicken with the lemon zest, two tablespoons olive oil, crushed garlic and salt and pepper for two hours or overnight. To make relish: mash the anchovies and place in a food processor with the green olives, minced garlic, parsley, vinegar, juice of lemon and another six tablespoons of olive oil. Mix well. Season with salt and pepper. Grill chicken, preferably over charcoal. Remove the chicken from the chargrill, cut into small pieces and toss with the relish. To accompany this dish, slice some fennel into large wedges and pour over a couple of tablespoons of olive oil, a little sugar and a tablespoon of red wine vinegar. Cover in alfoil and cook in the oven for about fifteen minutes. Serve warm or at room temperature garnished with lemon and parsley leaves and scattered with black olives around the dish. Per serving: 327 Calories (kcal); 34g Total Fat; (89% calories from fat); 2g Protein; 7g Carbohydrate; 2mg Cholesterol; 101mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 servings | ||
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Calories: 404 | ||
Calories from Fat: 313 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 166.7mg | 6 % | |
Potassium 1142.9mg | 30 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 17.7g | ||
Protein 5.2g | 7 % | |
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: 404
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