Directions:
- Finely chop garlic, cilantro and parsley in food processor.
- Transfer to bowl. Add onions, lemon juice, olive oil,.
- Paprika, lemon peel, ground cumin, salt, pepper, and saffron.
- Mix well. Pour over chicken in pan. Cover well and refrigerate for
- Up to 24 hours. (a minimum of 3 hours).
- Preheat oven to 400. Add 1 1/2 c water. Cover and bake until chicken is cooked through (1 hour).
- Serve on platter with juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 784.13 Kcal (3283 kJ) | ||
| Calories from fat | 530.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.99g | 91% | |
|---|---|---|---|
| Cholesterol | 238.09mg | 79% | |
| Sodium | 779.76mg | 32% | |
| Potassium | 775.37mg | 16% | |
| Total Carbs | 12.67g | 4% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 49.55g | 99% | |
| Vitamin C | 42.2mg | 70% | |
| Iron | 4.4mg | 25% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 172.61 Kcal (723 kJ) | ||
| Calories from fat | 116.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.99g | 91% | |
|---|---|---|---|
| Cholesterol | 52.41mg | 79% | |
| Sodium | 171.65mg | 32% | |
| Potassium | 170.68mg | 16% | |
| Total Carbs | 2.79g | 4% | |
| Sugars | 0.81g | 15% | |
| Dietary Fiber | 0.67g | 12% | |
| Protein | 10.91g | 99% | |
| Vitamin C | 9.3mg | 70% | |
| Iron | 1mg | 25% | |
| Calcium | 20.6mg | 9% | |
* 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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