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Ingredientes
- 1 x 4-lb chicken, legs, breast, and thighs, cut in 8 parts
- 2 Tbsp. Lemon juice
- Â Â Salt and pepper, to taste
- 1 tsp Saffron
- 1 tsp Grated ginger root
- 3 x Onions, minced finely
- 1 x Clove garlic, chopped
- 1 Tbsp. Cumin pwdr
- 1 Tbsp. Coriander seeds, grnd
- 2 c. Chicken stock, preferably homemade
- 12 x Pitted green olives, sliced
- 1 Tbsp. Paprika
- 1 x Preserve lemon
- 3 Tbsp. Extra virgin olive oil
Direcciones
- Season chicken with salt and lemon. Refrigerate6 hrs. Process all the spices, along with the ginger and garlic in a food processor. Brown chicken pcs in the oil.. Stir in onions and spice mix and turn chicken pcs to coat well. Add in 1 ladle chicken stock and cook over moderate heat turning pcs often. Remove breast parts after 20 min. Continue cooking the rest of the chicken another 25 min. Return breast to pan. Add in lemon rind very thinly sliced and olives. Cook 5 - 10 min. Correct seasonings Serve with white rice or possibly couscous with chickpeas and a salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 6 servings | |
| Calories 594 | |
| Calories from Fat 330 | 56% |
| Total Fat 36.8g | 46% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.29g | |
| Cholesterol 157mg | 52% |
| Sodium 894mg | 37% |
| Potassium 772mg | 22% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.85g | 3% |
| Protein 53.93g | 86% |
