Based on an Iraqi dish of liver and onions that I ate in a simple workers' cafe in Kuwait, with the soccer playing on the TV and the food served fast and generously on plastic plates. This version is with chicken thighs and is the business. The spices and vinegar mellow in baking and produce a subtle flavour that works well with Lebanese-style baked potatoes.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 24mg||1 %|
|Potassium 381.7mg||10 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 18.2g|
|Protein 3.1g||4 %|
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Calories per serving: 102
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