RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1931
| View Recipe |
|
|
| Recipe Name: |
Moroccan Chicken |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Middle Eastern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.03
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Teaspoon mustard, dry
|
Directions:
Mix half of the marmalade, the sour cream, mustard and cumin together (add celery seeds and onion, if using); set aside. Serve at room temperature; store in refrigerator.
Mix first cinnamon, salt and pepper together to make a rub. Rub all over chicken pieces.
Broil chicken, skin side down for 15 minutes, turn and broil 15 minutes more until skin is crisp and juices run clear. Brush on ΒΌ cup low sugar orange marmalade or apricot preserves. Broil 2 minutes more. Serve with sauce. |
|
|
|
| Nutrition per Serving: |
| Calories: |
483 |
Total Carbs: |
22.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
132.9 |
Fat: |
31.4 |
Protein: |
34.80 |
| Fiber: |
0.13 |
Sodium: |
142.96 |
|
|
|
