Simple Herbed Chicken

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Simple Herbed Chicken
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 7 min.
Ready in
Calories:
205
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie205 kcal(10 %)
Protein9.03 g(9 %)
Fat12.08 g(10 %)
Carbohydrates11.94 g(8 %)
Sugar added0 g(0 %)
Roughage3.68 g(12 %)
Vitamin A142.81 mg(17,851 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.06 mg(5 %)
Niacin5.29 mg(44 %)
Vitamin B₆0.32 mg(23 %)
Folate23.38 μg(8 %)
Pantothenic acid0.39 mg(7 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C20.86 mg(22 %)
Potassium444.22 mg(11 %)
Calcium77.15 mg(8 %)
Magnesium29.65 mg(10 %)
Iron2.46 mg(16 %)
Zinc0.64 mg(8 %)
Saturated fatty acids1.67 g
Cholesterol19.21 mg

Ingredients

for
4
Ingredients
1 whole chicken (washed; dried and cut into 8 pieces)
kosher salt (to taste)
freshly ground peppers (to taste)
2 teaspoons ground Cumin
½ teaspoon ground cinnamon
1 teaspoon sweet, Hungarian paprika
½ teaspoon Turmeric
2 tablespoons olive oil
4 cloves garlic (minced)
4 shallots (sliced)
2 tablespoons fresh Sage (chopped; plus extra sprigs for garnish)
1 tablespoon fresh thyme
½ cup dry white wine
¾ cup low-sodium Chicken broth
1 cup black Olives (pitted and halved)
4 fresh, ripe tomatoes (chopped)
2 teaspoons lemon juice
How healthy are the main ingredients?
Olivegarlicolive oilSagethymechicken

Preparation steps

1.
In a small bowl, combine salt, pepper, cumin, cinnamon, paprika, and turmeric. Sprinkle the spices over both sides of the chicken until well coated, Let chicken stand for 1 hour in the spices.
2.
In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. Cook chicken until it is browned on all sides, about 10 minutes. Remove chicken from pan and set aside. Reduce heat, add garlic, shallots, sage and thyme. Cook for 5 minutes, or until shallots are translucent and fragrant. Add wine and cook, scraping up all the browned bits, until liquid has almost evaporated, about 2 minutes.
3.
Return chicken to the pan. Add broth and bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes. Add olives and tomatoes, cover, and simmer until chicken is cooked through and juices run clear, about 10-15 minutes. Stir in lemon juice.
4.
Transfer chicken to a serving platter. Spoon vegetables and sauce over chicken. Garnish with fresh sage. Serve.