The Lebanese Recipes Kitchen (The home of scrumptious Lebanese Recipes and Middle Eastern food recipes)invitations you to strive Garlic Chicken Recipe. Enjoy short and clean Middle Eastern meals recipes and learn how to make Garlic Chicken.
Ending 30 days of fasting, Eid ul-Fitr celebrations consist of an abundance of dishes like this one--complete of heady aromas, candy spices, and lots of taste. Marinating and cooking the chook in tangy yogurt maintains it wet, but the yogurt aggregate curdles and must be discarded after cooking. Serve the chook along a basmati rice pilaf that is tossed with almonds, raisins, and cumin seeds.
Ingredients
1 cup plain low-fats yogurt
1/four cup clean lemon juice
2 tablespoons minced garlic (about 6 cloves)
half of teaspoon salt, divided
1/2 teaspoon freshly floor black pepper, divided
1/four teaspoon ground cardamom
1/four teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/four teaspoon floor nutmeg
6 (6-ounce) skinless, boneless fowl breast halves
1 cup fats-free, less-sodium hen broth
1 half tablespoons olive oil
1 tablespoon chopped fresh parsley
Preparation
Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add hen; seal and marinate in refrigerator in a single day, turning bag every now and then.
Remove fowl from bag, booking marinade; pat chicken dry with paper towels. Combine reserved marinade and hen broth.
Heat olive oil in a huge nonstick skillet over medium-excessive warmness. Sprinkle chicken with remaining 1/4 teaspoon salt and closing 1/4 teaspoon pepper. Add 1/2 of bird to pan; cook dinner 1 half of minutes on every side or till browned. Repeat technique with ultimate bird. Return fowl to pan; pour broth combination over chicken. Bring to a boil. Cover, reduce warmth, and simmer 12 mins or until fowl is completed. Place chicken on a serving platter; discard liquid in pan. Sprinkle fowl flippantly with parsley.
Note:
MyRecipes is running with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to offer everyone searching out healthier alternatives get admission to to a trove of recipes to be able to help them create healthful, tasty plates. For greater statistics about developing a healthy plate, visit www.coats.pw
Nutritional Information
Amount in line with serving
Calories: 256
Calories from fats: 22%
Fat: 6.2g
Saturated fat: 1.4g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 0.9g
Protein: forty two.1g
Carbohydrate: five.7g
Fiber: 0.5g
Cholesterol: 101mg
Iron: 1.6mg
Sodium: 400mg
Calcium: 104mg
Amanda Jeanne, Cooking Light
DECEMBER 2005
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