Chicken With Preserved Lemon And Green Olives

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Ingredients:

  • 5 cloves garlic, peeled
  • Salt
  • ¼ cup minced fresh parsley
  • ¼ cup minced fresh cilantro
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • Pinch saffron threads
  • Freshly ground black pepper
  • 2 2½-lb. chickens, quartere
  • d 2 chicken livers
  • 3 medium onions, grated and drained
  • 12 oz. Moroccan green olives, Pitted
  • 1 Preserved Lemon, rinsed and completely quartered

Instructions:

  1. Crush garlic on a cutting board with flat side of a chef's knife. Sprinkle with about 2 tsp. salt, then finely chop garlic and crush again to form a smooth paste. Combine garlic paste, parsley, cilantro, cumin, ginger, saffron, and pepper in a large bowl. Add chicken quarters and livers, stirring well to coat with herbs and spices. Cover bowl and set aside to marinate for 1 hour at room temperature or 4 hours in the refrigerator.
  2. Place chicken quarters and livers in a large heavy-bottomed casserole. Add onions and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer gently for 30 minutes, stirring occasionally to keep chicken moist.
  3. Remove chicken livers and mash to a paste with a fork, adding a bit of cooking liquid if necessary. Return livers to casserole and cook for another 20 minutes or until chicken is tender and thigh meat comes away from bone.
  4. Add olives and lemon quarters to casserole and cook, uncovered, for another 10 minutes.
  5. Remove chicken, olives, and lemon quarters from casserole with a slotted spoon and place on a platter; set aside, cover, and keep warm. Bring pan juices to a high boil and cook until a very thick sauce forms, about 15 minutes. Spoon sauce over chicken and serve.

Read More, SERVINGS: 4, Low-Carb, Peanut-Free,Tree-Nut-Free,Alcohol-Free, Sulfites,

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ALL VALUES ARE FOR 4 SERVINGS

TOTAL FAT FOR 4 SERVINGS: 285.97 g,

FAT PER SERVING



( Percent of the daily recommended value ): 439.95 %,

TOTAL SATURATED FAT: 73.78 g,

( Percent of the daily recommended value ): 368.91 %,

TOTAL TRANS FAT:1.50 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 135.21 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 54.61 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 4 SERVINGS: 297.69 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 595.39 %,


TOTAL CARBS FOR 4 SERVINGS: 63.42 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 21.14 %,

TOTAL CALORIES FOR 4 SERVINGS: 4,024.12 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 201.21 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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