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Suggest a better descriptionPull the skin off chicken pieces and trim fat. Prick the flesh and make diagonal slashed, 1-inch apart using a paring knife. Set aside in a bowl. Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight. Preheat oven to 500 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked. Serve immediately, accompanied with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9455 - JULIE SAHNI
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 1 servings | ||
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Calories: 129 | ||
Calories from Fat: 41 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 87.6mg | 3 % | |
Potassium 558.5mg | 15 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 16.8g | ||
Protein 7.6g | 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: 129
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