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Suggest a better descriptionIn a medium saucepan over high heat, combine first 11 ingredients. Bring to a boil, reduce heat, & simmer, stirring, for 3 minutes. Remove from heat. On metal skewers, thread chicken the long way, dividing it equally among skewers. (I used 16 skewers when I made it.) Sprinkle creole seasoning over meat, and pat seasoning into meat with your hands. Heat a large skillet over high heat, and sear chicken till brown on each side. Spoon a generous amount of sauce onto each individual plate, arrange skewers on top (2 if a first course, 4 if main course), and sprinkle with green onions. New Orleans influenced version of the traditional satay, from "Emerils New New Orleans Cooking", by Emeril Lagasse & Jessie Tirsch. * The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA Posted to MC-Recipe Digest by Rebekah Frye
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Serving Size: 1 Serving (893g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 925 | ||
Calories from Fat: 732 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.3g | 108 % | |
Saturated Fat 24.5g | 123 % | |
Monounsaturated Fat 32g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 88.7mg | 27 % | |
Sodium 643.4mg | 22 % | |
Potassium 957.2mg | 25 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 28.2g | ||
Protein 24.3g | 35 % | |
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: 925
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