Yemenite Roast Chicken With Cumin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Yemeni | Poultry | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 3 1/2 | lb | Chicken |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | t | Ground cumin |
| 1/4 | t | Turmeric |
| 1 | T | Vegetable oil or olive oil |
INSTRUCTIONS
This easy roast chicken is one of my favorite holiday main courses. Preheat oven to 400', Trim off excess fat from chicken. Mix together, the salt, pepper, cumin, turmeric and oil. Rub chicken all over with mix- ture. Set chicken in a roasting pan and roast 1 to 1 hours, basting occasionally if desired. Pierce the4 thickest part of a leg with a skewer or sharp pa: knife. When the juices run clear, the chicken is ( Carve chicken and serve the pan juices separate- ly , if desired. PER SERVING: 310 calories, 34 g protein, 0 g carbohydrate, 18 g fat (5 g saturated), 109 mg cholesterol, 232 mg sodium, 0 g fiber. From an article by Faye Levy in the San Francisco Chronicle, 9/14/93. Posted by Stephen Ceideburg
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 23
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 1360.8mg
Potassium: 356mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: 1.2g
Protein: 8.1g