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Tunisian-Style Chicken Thighs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.3584
Energy (kCal)4163.4218
Carbohydrates (g)18.1856
Total fats (g)416.4782
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat a 9 x 13-inch roasting pan with nonstick cooking spray. | 2. Combine all the ingredients for the marinade (pepper through white wine) and mix thoroughly. | 3. Place 1/3 of the marinade in prepared roasting pan. Add the chicken on top of the marinade then cover with the remaining marinade mixture. | 4. Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better). | 5. Preheat oven to 350°F. | 6. Uncover the pan and transfer to oven. | 7. Bake 45 minutes, turning occasionally to brown the chicken all over. | 8. Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives. | 9. Serve with hot, cooked rice or cooked couscous. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 2 lbs boneless skinless 3986.4 7.1574 86.7948 400.7238
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    yellow onion 1 peeled chopped - - - -
    paprika 1 1/2 1/2 9.729 1.8627 0.4878 0.4447
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    garlic clove 6 peeled minced - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    parsley 4 tablespoons minced 5.472 0.9622 0.4514 0.1201
    white wine 1/2 cup - - - -
    parsley 2 tablespoons chopped 5.472 0.9622 0.4514 0.1201
    lemon 1 sliced 1.2808 0.4116 0.0486 0.0132
    green olive sliced - - - -

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



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