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Spicy Roasted East Indian-Style Chicken Thighs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)349.2069
Energy (kCal)15986.3598
Carbohydrates (g)37.0112
Total fats (g)1603.8464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400 degrees. | 2. Put the chicken thighs in a bowl. | 3. Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste. | 4. Use a pastry brush and rub the spice paste all over the chicken thighs. | 5. Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil. | 6. Roast in the oven for 45 minutes. | 7. Serve hot or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 8 pierced 15945.6 28.6296 347.1792 1602.8952
    garlic clove 5 used - - - -
    gingerroot 2 inches peeled - - - -
    jalapeno pepper 1 seeded - - - -
    lemon 1 juice 1.2808 0.4116 0.0486 0.0132
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    salt 1/2 teaspoon - - - -
    cumin 1 teaspoon ground used 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    olive oil - - - -

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



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