This recipe is featured in the story, The One-Pot Chicken I’ve Been Making on Repeat for a Decade, sponsored by Bosch.
Adapted from a favorite recipe in Sally Schneider's A New Way to Cook. Having learned from Diana Henry's Moroccan Chicken and Rice recipe that the chicken need not be browned before throwing everything in the oven, I tried the method with Sally's chicken. It worked beautifully. The only trick is to skim the fat off the sauce at the end while the chicken rests, which leaves you with a tasty, rich, concentrated sauce, perfect for mopping up with bread. I like serving this with a green salad on the side.
See original recipe: https://food52.com/recipes/73...
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 70 | ||
Calories from Fat: 9 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 50.9mg | 2 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.7g | ||
Protein 0.2g | 0 % | |
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: 70
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