Braised chicken with tomatoes and olives.
resealable plastic bag | |||
4 | chicken legs, with back, skin removed | 1.2 kg | |
1 clove | garlic, finely chopped | ||
2 tbsp | olive paste | 30 g | |
3 tbsp | olive oil | 45 mL | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 tbsp | Parsley and Garlic Base | 15 mL | |
1/4 tsp | cayenne pepper | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
aluminum foil | |||
30 | mini-tomatoes (cherry, miniature or grape) | 2 cups | |
20 | black olives | 1/2 cup | |
1 tbsp | extra virgin olive oil | 15 mL |
The chicken must be marinated at least 3 hours before cooking.
per 1 serving (200 g)
Amount % Daily Value |
Calories 310 |
Fat 18 g 28 % |
Saturated
3.7 g
18 % |
Cholesterol 90 mg |
Sodium 410 mg 17 % |
Carbohydrate 4 g 1 % |
Fibre 2 g 7 % |
Sugars 1 g |
Net Carbs 2 g |
Protein 30 g |
Vitamin A 20 % |
Vitamin C 13 % |
Calcium 4 % |
Iron 21 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 3 ½ |
Fats | 2 |
Great recipe, simple to make and you get tasty and juicy chicken. We love this.
Simple and quick, but still impressed the mother-in-law who dropped in unexpectedly! Skinless/boneless chicken thighs make the cooking faster. Will make again.
Very yummy. I used boneless chicken instead and took about 15 minutes off the cooking time.