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Brown the chicken in an oven proof casserole large enough to take them reasonably snugly and reserve. Fry the onion and garlic until soft and add tomatoes, peppers and chilli. When cooked down for 5 minutes, stuff the chicken with a knob of butter and the barley, seasoned with salt and dill. Fry the strips of aubergine gently until browned and add to the pot. Simmer for an hour throwing in cooked black beans in 10 minutes until done. Serve with bread and salad. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1831g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 763 (47%)|
|Amt Per Serving||% DV|
|Total Fat 84.8g||113 %|
|Saturated Fat 52.3g||262 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 215mg||66 %|
|Sodium 585.8mg||20 %|
|Potassium 2481.8mg||65 %|
|Total Carbohydrate 165.3g||49 %|
|Dietary Fiber 58.8g||235 %|
|Sugars, other 106.5g|
|Protein 61.5g||88 %|
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Calories per serving: 1631
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