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
Author of this recipe:
How healthy are the main ingredients?
chickensaltCumincinnamonTurmericgarlic

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
2 tablespoons
4 cloves
garlic (minced)
4
shallots (sliced)
2 tablespoons
fresh Sage leaf (chopped; plus extra sprigs for garnish)
1 tablespoon
fresh thyme
½ cup
¾ cup
low-sodium Chicken broth
1 cup
black Olives (pitted and halved)
4
fresh, ripe tomatoes (chopped)
2 teaspoons

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.