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Moroccan-Style Roast Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7586
Energy (kCal)344.34
Carbohydrates (g)16.2176
Total fats (g)28.8244
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Position rack in bottom third of oven; preheat to 400°F | 2. Whisk butter, honey, cinnamon, and turmeric in small bowl. | 3. Season with salt and pepper. | 4. Transfer 1/4 cup honey butter to small bowl; reserve. | 5. Place chicken on rack in roasting pan. | 6. Brush with some of remaining honey butter; sprinkle with salt and pepper. | 7. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. | 8. Transfer to platter. Serve with reserved honey butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup unsalted melted 342.0 15.714 10.686 28.8
    honey 1/4 cup - - - -
    cinnamon 1 teaspoon ground - - - -
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    chicken 1 rinsed - - - -

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



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