Preheat oven to 200degrees C.
Blend spices, garlic, lemon juice and oil into a paste.
Coat chicken and place in a baking dish.
Pour chicken stock over the chicken thighs and bake for 30 minutes.
Toss salad vegetables together.
Remove from oven and rest for 5 minutes.
Slice and serve over salad
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|Serving Size: 1 Serving (1306g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4087 (95%)|
|Amt Per Serving||% DV|
|Total Fat 454.2g||606 %|
|Saturated Fat 64.9g||324 %|
|Monounsaturated Fat 326.6g|
|Polyunsanturated Fat 49.7g|
|Cholesterol 79.7mg||25 %|
|Sodium 126.4mg||4 %|
|Potassium 1200.4mg||32 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 60.7g|
|Protein 20.4g||29 %|
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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: 4282
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