| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Consuming, Passions | 8 | servings |
INGREDIENTS
| 1 | kg | Chicken thigh fillet; skinned |
| 1 | lg | Spanish onion finely chopped |
| 3 | lg | Cloves garlic |
| 3 | tb | Olive oil |
| 2 | ts | Ground coriander |
| 2 | ts | Ground cummin |
| 2 | ts | Paprika |
| 1 | ts | Cayenne pepper |
| 1 | ts | Turmeric |
| 2 | ts | Grated lemon rind |
| 2 | tb | Finely chopped coriander leaves |
| 2 | tb | Finely chopped parsley leaves |
INSTRUCTIONS
In a frying pan, gently fry onion and garlic. Do not allow garlic to burn. When onion is translucent, add all the spices. Cook for three or four minutes over medium heat, stirring constantly. Remove from heat. Stir in lemon rind, coriander and parsley. Allow to cool Stir in chicken pieces, mix well. Refrigerate at least 3 hours or overnight. Fry in a non-stick pan or cook on the barbecue. Converted by MC_Buster. Per serving: 51 Calories (kcal); 5g Total Fat; (88% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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