Ingredients:
1 tbsp olive oil
2 whole chickens (3-lbs ea)
2 tsp ground ginger
1 tsp paprika
2 bay leaves, crumbled
2 cloves garlic, minced
1 large onion, chopped
1/2 cup minced parsley
1/2 cup minced cilantro
1/4 tsp saffron, optional
1 salt
1 freshly ground pepper
1 water or chicken stock
1 can pitted green olives (6oz cn) drain, ed
1 julienned zest of 2 lemons
Instructions:
Heat olive oil in Dutch oven or roasting pan and place chickens,
breast down, in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley,
cilantro and saffrom in bowl. Spread mixture over chickens and
season to taste with salt and pepper. Add enough water to cover
chickens halfway. Place over high heat and bring to boil.
Remove pan from heat and place in 400-degree oven. Bake,
uncovered, for 30 minutes. Turn chickens and continue baking until
very tender and golden brown, about 30 minutes.
Transfer chickens to serving platter. Place pan on stove top and
heat remaining juices to boil. Add olives and lemon zest. Reduce
heat to low and simmer 5 minutes. Spoon sauce over chickens and
serve. Makes
8 servings.
Each serving contains about: 419 calories; 256 mg sodium; 130 mg
cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein;
0.23 gram fiber.
Printed in the December 17, 1992, issue of the Los Angeles Times.
Servings: 8
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
Roast Chicken With Lemon Zest & Green Olives Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
