Directions:
- Heat oil in heat-proof casserole.
- Stir in onion, garlic, parsley, coriander, salt, pepper and saffron.
- Cook lightly.
- Add chicken and turn to coat evenly with mixture.
- Arrange lemon wedges on top.
- Cover and simmer 1 1/2-2 hours, turning occansionally.
- Remove chicken and lemon wedges to a warm platter.
- Cook remaining liquid over high heat until reduced to a thinck sauce.
- Add olives and heat through.
- Pour iver chicken and serve.
- Excellent with fluffy white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.26 Kcal (512 kJ) | ||
| Calories from fat | 105.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 483.86mg | 20% | |
| Potassium | 56.23mg | 1% | |
| Total Carbs | 3.53g | 1% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 259.57 Kcal (1087 kJ) | ||
| Calories from fat | 223 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.78g | 18% | |
|---|---|---|---|
| Cholesterol | 6.53mg | 1% | |
| Sodium | 1027.27mg | 20% | |
| Potassium | 119.38mg | 1% | |
| Total Carbs | 7.49g | 1% | |
| Sugars | 1.86g | 4% | |
| Dietary Fiber | 1.73g | 3% | |
| Protein | 3.13g | 3% | |
| Vitamin C | 5.2mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 28.9mg | 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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