Golden Chicken Pieces with Stuffing
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
498
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 kcal | (24 %) | ||
| Protein | 33.86 g | (35 %) | ||
| Fat | 9.58 g | (8 %) | ||
| Carbohydrates | 70.92 g | (47 %) | ||
| Sugar added | 22.97 g | (92 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 41.52 mg | (5,190 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 13.85 mg | (115 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 114.91 μg | (38 %) | ||
| Pantothenic acid | 1.35 mg | (23 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 5.36 mg | (6 %) | ||
| Potassium | 538.28 mg | (13 %) | ||
| Calcium | 80.28 mg | (8 %) | ||
| Magnesium | 28.31 mg | (9 %) | ||
| Iron | 4.46 mg | (30 %) | ||
| Zinc | 2.14 mg | (27 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Cholesterol | 156.51 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¼ cups Long grain and wild rice mix
- 1 tablespoon chopped, mixed Fresh herbs
- 4 large, boneless Chicken thigh
- salt
- peppers
- 0.333 cup honey
- To garnish
- oregano
Preparation steps
1.
Put the mixed rice in a pan with the salt and cover with water. bring to a boil, cover and cook for 20-30 minutes until the rice is tender (but not mushy) and the stock is absorbed. Stir in the herbs.
2.
Preheat the oven to 190°C (170° fan) 375°F gas 5.
3.
Place the chicken thighs, skin side down, on a work surface and season with salt and pepper.
4.
Divide the rice filling between each thigh. Fold the sides of the thighs over the filling to enclose it and tie each thigh with kitchen string. Season the chicken thighs with salt and pepper.
5.
Put into a baking dish and spoon over the honey. Cook for about 40 minutes until golden.
6.
Remove the string and serve sliced, garnished with oregano.
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