Try this Chicken Stuffed with Oranges - Israel recipe, or contribute your own.
Suggest a better descriptionCalled "Off Memooleh Betapoozim," this lemon-rubbed chicken is seared in a hot oven then cooked until tender in a moderate oven. The region is known for its abundance of oranges and citrus trees. 1. Preheat the oven to 425F degrees. 2. Rinse the chicken inside and out under cold running water. Pat dry with paper towels. 3. Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. 4. In a small bowl, mix spices together and sprinkle over chicken. 5. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. 6. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. 7. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. Serve with rice (or pasta). Serves 6. Without rice: 323 cals, 12g fat (33% cff); with rice: 455 cals, 13 g fat (25% cff) >From: Linda Shapiro (lss@coconet.com) Archive: http://www.eskimo.com/~jefffree/recipes/ MC and nutrition from Pat Hanneman
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 6 servings | ||
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Calories: 208 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 16mg | 1 % | |
Potassium 214.4mg | 6 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 41.7g | ||
Protein 4.8g | 7 % | |
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: 208
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