Try this Moroccan Olives recipe, or contribute your own.
Suggest a better description(a sauce that can be used in conjunction with anything -- like chicken) source: "side dishes" by beny saida To remove the excess salt, boil the olives in water for 5 min. remove from the flame and drain the water. Saute the olives and garlic in oil in a pan for 3 min. Add the spices, lemon, tomato sauce and water. Bring to a rolling boil, then turn down heat to low and cook for 15 minutes. If you feel like adding chicken, you could dice 1 lb. of boneless chicken breast as though you were going to do a Chinese stir fry -- and then throw it into the pan for the last few minutes until the meat turns white. With basmati rice (maybe with saffron?) on the side, and a small green salad -- you couldnt ask for more. OK, a glass of white wine too . . . Posted to JEWISH-FOOD digest V97 #001 From: MemVovShin@aol.com Date: Thu, 2 Jan 1997 20:42:14 -0500
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Serving Size: 1 Serving (639g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 493 | ||
Calories from Fat: 353 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.2g | 52 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 27.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3668.9mg | 127 % | |
Potassium 1279mg | 34 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 24.3g | ||
Protein 7.8g | 11 % | |
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: 493
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