Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the chicken with salt and pepper. Heat oil in a heavy large frying pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add wine (stock). Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 mintues. | 2. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining parsley and serve. | 3. Chili Oil: | 4. 2 Cups olive oil. | 5. 4 Teaspoon red pepper flakes. | 6. Combine the oil and red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer registers 180 degrees F, about 5 minutes. | 7. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4 ounce bottle. Seal the lid. Refrigerate up to 1 month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		bones	7972.8	14.3148	173.5896	801.4476
chicken breast	2	halved		-	-	-	-
salt pepper				-	-	-	-
chili oil	3	tablespoons		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
kalamata olive	1/2	cup	pitted chopped	-	-	-	-
green olive	1/2	cup	pitted chopped	-	-	-	-
tomato	1	cup		26.82	5.7961	1.3112	0.298
italian parsley	4	tablespoons	chopped	-	-	-	-
caper	1 1/2	1/2	drained	2.967	0.6308	0.3044	0.1109
white wine	2/3	cup		-	-	-	-

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