Serve with couscous salad with lemon and olives
Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 min. Remove chicken from bag; discard marinade.
Pat chicken dry with paper towels. Dredge in floup; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over med-hi heat. Add half of chicken; cook for 3 min on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.
Add onion, ginger, and garlic to pan; saute 5 min or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Discard cinnamon stick; stir in cilantro.
Serve with couscous salad with lemon and olives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 183 | ||
Calories from Fat: 41 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 87.1mg | 27 % | |
Sodium 94.5mg | 3 % | |
Potassium 303.9mg | 8 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.2g | ||
Protein 21.8g | 31 % | |
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: 183
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