CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Grains | Indian | 4 | Servings |
INGREDIENTS
1 | Whole chicken -, 3 1/2 lbs | |
=== STUFFING === | ||
3 | Whole-grain bread, cut into | |
chunks | ||
3 | T | Extra-virgin olive oil, to 4 |
6 | Garlic cloves, peeled | |
chopped | ||
2 | T | Dijon mustard |
2 | Dozen unsalted whole | |
pistachio nuts roasted | ||
=== DRESSING === | ||
Juice of 1 lemon | ||
1/2 | t | Cayenne pepper |
2 | T | Dijon mustard |
1 | T | Dried parsley |
1 | t | Salt |
5 | T | Extra-virgin olive oil |
5 1/2 | t, 0 Other Carbohydrates |
INSTRUCTIONS
Heat oven to 350 degrees. Wash chicken under cold running water; pat dry with paper towels; place on a rack in an 11- by 14-inch roasting pan. In a large mixing bowl, make stuffing by combining bread, 2 tablespoons olive oil, garlic, mustard, and pistachios; toss well with your hands. Loosely stuff chicken, and return it, untrussed to roasting pan. Stir lemon juice, cayenne pepper, mustard, parsley flakes, and salt together in a small bowl. Pour the mixture over chicken, breast-side up, and drizzle with 2 tablespoons olive oil. Roast breast-side up for 70 to 80 minutes; after 45 minutes, baste with the remaining 1 tablespoon oil. Allow the chicken to rest for 15 minutes before serving. Makes 4 servings. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 336 Calories (kcal); 29g Total Fat; (75% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 889mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; Recipe by: Recipe from Ismail Merchant Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 1589.4mg
Potassium: 409.1mg
Carbohydrates: 7.1g
Fiber: 2.7g
Sugar: 1.3g
Protein: 7.5g