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Suggest a better descriptionin a large skillet cook onions , garlic , coriander , paprica ,cumin , ginger , safron , and salt in hot cooking oil until onion is tender but not brown. stir in chicken and undrained tomatoes. transfer mixture to a 3 quart casserole. cover; bake in a 375? oven 1.25 to hours or till chicken is tender. skim off fat quarter lemon length wise and seed. stir lemon parsly and olives into cassarole: heat through. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 42 | ||
Calories from Fat: 34 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 72.7mg | 2 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.4g | ||
Protein 0.6g | 1 % | |
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: 42
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