Directions:
- Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
- Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
- Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.21 Kcal (667 kJ) | ||
| Calories from fat | 117.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.09g | 20% | |
|---|---|---|---|
| Cholesterol | 39.23mg | 13% | |
| Sodium | 34.26mg | 1% | |
| Potassium | 157.15mg | 3% | |
| Total Carbs | 2.3g | 1% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 8.4g | 17% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 206.92 Kcal (866 kJ) | ||
| Calories from fat | 153.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.02g | 20% | |
|---|---|---|---|
| Cholesterol | 50.98mg | 13% | |
| Sodium | 44.53mg | 1% | |
| Potassium | 204.25mg | 3% | |
| Total Carbs | 2.98g | 1% | |
| Sugars | 1.39g | 4% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 10.92g | 17% | |
| Vitamin C | 7.5mg | 10% | |
| Iron | 1.1mg | 5% | |
| Calcium | 14.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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