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Grilled Chicken with Almond and Garlic Sauce Recipe

Grilled Chicken with Almond and Garlic Sauce Recipe

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Grilled Chicken with Almond and Garlic Sauce

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Ingredients

Count

Nutrition

449

Calories

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Ingredients:

Serving

9 oz dried large white beans
1/2 cup ground almonds
2 garlic cloves
1 tbsp white wine vinegar
scant 1/2 cup olive oil
1 tbsp fresh lemon juice
1 tsp cold-pressed flaxseed oil
1/2 tsp salt
1/2 tsp ground white pepper
2 spring chickens ( poussins) , (about 2 lb each)
juice of 1 lemon
3 tbsp olive oil
1/2 tsp dried oregano
3 tbsp dry white wine
2 garlic cloves, finely chopped
1 onion, finely chopped
salt and pepper
2 tbsp chopped fresh herbs , such as parsley , thyme , or oregano
lemon wedges, to serve

Directions:

1. For the sauce, soak the beans in a generous amount of water overnight.
2. Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible. Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator.
3. Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste. Spread the paste over the chicken and massage it into the meat. Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight.
4. The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches. Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 1/2 hours. Drain well.
5. Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste. Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce. Add the flaxseed oil and season with salt and pepper. Set aside.
6. Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.
7. Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes. Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear.
8. Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges.
Per serving: 450.0 calories, 170.0 calories from fat, 19.0 g total fat, 2.5 g saturated fat, 0.0 mg cholesterol, 380.0 mg sodium, 54.0 g total carbs, 12.0 g dietary fiber, 9.0 g sugars, 19.0 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	449.37 Kcal (1881 kJ)
Calories from fat	197.28 Kcal
		% Daily Value*
Total Fat	21.92g	34%
Sodium	306.99mg	13%
Potassium	1335.94mg	28%
Total Carbs	46.05g	15%
Sugars	3.54g	14%
Dietary Fiber	12.12g	48%
Protein	18.97g	38%
Vitamin C	4.4mg	7%
Iron	7.1mg	39%
Calcium	212.7mg	21%

Amount Per 100 g
Calories	297.26 Kcal (1245 kJ)
Calories from fat	130.5 Kcal
		% Daily Value*
Total Fat	14.5g	34%
Sodium	203.08mg	13%
Potassium	883.73mg	28%
Total Carbs	30.46g	15%
Sugars	2.34g	14%
Dietary Fiber	8.01g	48%
Protein	12.55g	38%
Vitamin C	2.9mg	7%
Iron	4.7mg	39%
Calcium	140.7mg	21%

* 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.

Tastes

salty
savory
bitter
sweet

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