Marinated Chicken with Olives
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- fresh thyme chopped (small bunch)
- fresh cilantro chopped (small bunch)
- ½ tsp salt
- 2 tsps Turmeric
- ½ tsp cayenne pepper
- 2 tsps ground ginger
- ¼ tsp Saffron crushed (optional)
- ⅓ cup olive oil
- 3 cloves garlic cloves (peeled and pressed)
- 2 bay leaves
- 2 large onions (peeled and chopped)
- 2 lemons (halved and seeds removed)
- 1 cup water (more if needed)
- ¾ cup green Olives
Preparation steps
1.
Rinse chicken under cold running water and pat dry with paper towels. Cut each breast into three pieces. Set aside.
2.
Combine thyme, cilantro, salt, turmeric, cayenne pepper, ginger and saffron in a large bowl. Place chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for 1 hour in the spices.
3.
Coat bottom of a Dutch oven with half of the olive oil. Arrange chicken in the bottom of the pan. Place garlic, bay leaves, onions and lemons on and around the chicken. Drizzle with remaining olive oil and add water, cover and gently simmer over medium-low heat.
4.
Cook the chicken undisturbed for 40 to 60 minutes, adding more water if necessary. Turn the chicken over, add the olives, and continue cooking until chicken is very tender, about 15 minutes.
5.
Remove from heat, and let cool for about 5 to 10 minutes. Ladle into serving bowls. Serve.
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