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Source: "Melabes" newspaper (local Petach Tikva weekly paper) with the permission of the 778 company Mix the ingredients for the sauce in a bowl. Marinate the chicken pieces in the sauce for 2-3 hours. Lay the chicken pieces in a pan and pour the sauce over them. Bake at a high temperature for 10 minutes, then lower the temperature to medium heat and bake for an additional 40 minutes or until brown. I baked this first at 225 C then lowered the temperature to 180 C. Posted to JEWISH-FOOD digest by Lenore Gould
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4|
|Calories from Fat: 312 (49%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 172.5mg||53 %|
|Sodium 477.5mg||16 %|
|Potassium 487.5mg||13 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 32.7g|
|Protein 43.8g||63 %|
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Calories per serving: 631
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