Try this Spiced Pickled Chicken recipe, or contribute your own.
Suggest a better descriptionArrange the chicken in a shallow dish so that the pieces do not overlap. Put the remaining ingredients in a large pan and bring to a boil; simmer 5 min. Remove from the heat and let cool. Pour over the chicken and marinate 3 days. Transfer everything to a large saucepan and slowly bring to a boil, then immediately remove from the heat. Leave the chicken to cool in the vinegar mixture. Remove when cold, wrap in cling wrap and refrigerate til eaten. Keeps up to a week. Extracted from: The Perfect Pickle Book By: David Mabey and David Collison Published by: BBC Books ISBN: 0 563 21445 7 Posted by: Jim Weller Posted to MM-Recipes Digest V4 #077 by SVQF34B@prodigy.com ( L M SMITH) on Mar 17, 1997
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 150 | ||
Calories from Fat: 15 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 80mg | 3 % | |
Potassium 385.4mg | 10 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.2g | ||
Protein 27.8g | 40 % | |
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: 150
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