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Herb and Nut Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)305.2096
Energy (kCal)4102.7941
Carbohydrates (g)14.4774
Total fats (g)307.3914
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Rub chicken pieces with lemon juice. | 3. Make a small incision in the underside of the chicken leg and run your finger in to form a pocket down to the bone. (I have used pounded chicken breasts and rolled the chicken to form a pocket) | 4. Stuff with fresh herb mixture. | 5. In a small pot, melt creamed coconut in the water and allow to cool. | 6. Mix the creamed coconut with the rest of the ingredients. | 7. Coat the chicken pieces with the mixture. | 8. Place in a baking dish and cover with foil. (foil must be removed for last half hour.). | 9. Bake at 400F for 1 ½ hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 4 3880.5421 3.0827 296.8433 289.2273
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    coconut 1 tablespoon creamed 17.7 0.7615 0.1665 1.6745
    water 1/4 cup 0.0 0.0 0.0 0.0
    peanut butter 2 tablespoons 188.48 6.9024 7.6992 15.9808
    garlic clove 2 - - - -
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    ginger powder 1/2 teaspoon - - - -
    cayenne 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    thyme - - - -
    chive - - - -
    garlic - - - -
    parsley recommended - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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