Directions:
- Combine chickens in bowl with paprika, garlic, seeds, coriander, shallots, chutney and oil. mix well. cover, refridgerate overnight. (Or at least 4 hours).
- Place chickens on wire rack over baking dish. Bake, uncovered, in hot oven (around 450) about 30 minutes or until chicken is tender. Brish sevral times with marinade during cooking. Serve chickens over watercress leaves if desired. Drizzle with vinaigrette.
- VINAIGRETTE: combine all ing. in jar. shake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1298.56 Kcal (5437 kJ) | ||
| Calories from fat | 837.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93g | 143% | |
|---|---|---|---|
| Cholesterol | 470.7mg | 157% | |
| Sodium | 382.75mg | 16% | |
| Potassium | 1236.4mg | 26% | |
| Total Carbs | 13.85g | 5% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 96.4g | 193% | |
| Vitamin C | 25.5mg | 42% | |
| Iron | 6.3mg | 35% | |
| Calcium | 92mg | 9% | |
| Amount Per 100 g | |||
| Calories | 213.79 Kcal (895 kJ) | ||
| Calories from fat | 137.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 143% | |
|---|---|---|---|
| Cholesterol | 77.49mg | 157% | |
| Sodium | 63.01mg | 16% | |
| Potassium | 203.56mg | 26% | |
| Total Carbs | 2.28g | 5% | |
| Sugars | 1.12g | 27% | |
| Dietary Fiber | 0.37g | 9% | |
| Protein | 15.87g | 193% | |
| Vitamin C | 4.2mg | 42% | |
| Iron | 1mg | 35% | |
| Calcium | 15.1mg | 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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