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* Note: May be found in Middle Eastern markets. Heat a large frying pan and add 2 tablespoons of the oil. Add the garlic and onion and saute until the onion is tender. Do not brown. Season the chicken with salt and pepper to taste. Heat another frying pan and add the remaining 1 tablespoon of oil. Brown the chicken on both sides and remove to a 13-by-9-inch glass baking dish. When the onions are tender stir in the yogurt and parsley off the heat. Salt and pepper to taste. Pour the mixture over the chicken thighs and bake at 375 degrees for 35 minutes. Garnish with sumac or zartar. Comments: While this dish is terribly easy and quick to prepare, it has enough depth of flavor for a fine dinner party. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-09-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 10-12-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4|
|Calories from Fat: 290 (60%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 161.6mg||50 %|
|Sodium 188.8mg||7 %|
|Potassium 597.5mg||16 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.1g|
|Protein 36.4g||52 %|
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Calories per serving: 483
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