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Raciónes: 6

Ingredientes

Cost per serving $0.75 view details

Direcciones

  1. About 1 1/4 hrs before serving: Grate sufficient onion to measure 1 Tbsp.; chop remaining onion. In pie plate, mix grated onion, yogurt, curry pwdr, and 1/2 tsp. salt. Remove skin from chicken legs. Coat large roasting pan with salad oil. Dip chicken legs first in yogurt mix to coat rounded side only, then in cereal mix. Arrange chicken legs at one end of roasting pan, coating side up. Preheat oven to 450 degrees. Cut acorn squash in half; remove seeds. Cut squash and unpeeled potatoes into large chunks. At the other end of roasting pan, toss squash and potatoes with minced onion. Sprinkle with 3/4 tsp. salt. Bake chicken and vegetables 40-45 min till coating is crisp and browned and juices run clear, and vegetables are fork tender. Stir vegetables during cooking; don't turn chicken. Arrange chicken and vegetables on large platter; garnish with parsley. Serves 4.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 238g
Recipe makes 6 servings
Calories 313  
Calories from Fat 124 40%
Total Fat 13.92g 17%
Saturated Fat 3.36g 13%
Trans Fat 0.05g  
Cholesterol 43mg 14%
Sodium 108mg 5%
Potassium 764mg 22%
Total Carbs 35.3g 9%
Dietary Fiber 4.4g 15%
Sugars 4.43g 3%
Protein 13.93g 22%
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