Moroccan-style ChickenEn Español (Spanish Version)
10 gSaturated Fat2 gSodium
596 mgTotal Carbohydrate
8 gDietary Fiber1.5 gProtein
28.5 gServings2IngredientsMeasuresOlive oil2 teaspoonsYellow onion, chopped1Garlic cloves, minced2Chicken quarters, skin removed2Reduced-sodium chicken stock½ cupJuice of ½ lemonPaprika½ teaspoonDried ginger½ teaspoonSalt¼ teaspoonFreshly ground pepper to tasteLemon zest2 teaspoonsParsley, chopped1 tablespoonDirectionsPreheat oven to 400˚ F.Drizzle olive oil into a baking dish and then add onion and garlic. Place chicken on top of the onion and garlic, and pour over the chicken stock and fresh squeezed lemon juice. Season the chicken with the paprika, ginger, salt, pepper, and lemon zest.Bake chicken in the oven for 30 minutes. Remove and baste with juices. Cover with aluminum foil and continue baking for another 15 minutes, or until a meat thermometer registers 175˚F. Sprinkle with chopped parsley and serve.
4 very lean meats; 1 fat; 1 vegetable
Side Suggestions: Couscous
Prepare using chicken stock instead of water for added flavor.
Side Suggestions: Moroccan Citrus Salad
Combine 1 peeled and chopped orange, 2 tablespoons raisins, 2 tablespoons slivered almonds, 1 teaspoon lemon juice, and 1/8 teaspoon cinnamon in a small bowl. Cover and chill until served.