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Suggest a better descriptionIn a frying pan, gently fry onion and garlic. Do not allow garlic to burn. When onion is translucent, add all the spices. Cook for three or four minutes over medium heat, stirring constantly. Remove from heat. Stir in lemon rind, coriander and parsley. Allow to cool Stir in chicken pieces, mix well. Refrigerate at least 3 hours or overnight. Fry in a non-stick pan or cook on the barbecue. Per serving: 51 Calories (kcal); 5g Total Fat; (88% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 8 servings | ||
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Calories: 24 | ||
Calories from Fat: 16 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 89.7mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.2g | ||
Protein 0.6g | 1 % | |
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: 24
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