Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

3 pounds chicken ; cut into 8 pieces
2 lemons
1 onions ; chopped
4 cloves garlic ; chopped
4 tablespoons olive oil ; diced
1 red bell pepper
1 tomatoes ; peeled, seeded, chopped
1 cup chicken broth
1/4 cup honey
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
16 prunes ; pitted

Preparation:

Zest and juice one of the lemons. In a shallow baking dish, combine the chicken, tablespoons of the olive oil, the salt, cayenne pepper, cinnamon, cumin, ginger, lemon juice and lemon zest. Turn to coat, working the mixture into the chicken. Cover, and refrigerate for 4 to 6 hours or overnight. Thinly slice the other lemon. Set aside. Heat a wok or large skillet until hot. Add 1 tablespoon of the olive oil, swirling to coat. Arrange chicken pieces on the bottom of the pan in a single layer and stir fry for 6 to 8 minutes or until golden. Transfer chicken to a clean baking dish. Add remaining oil, bell pepper, onion and garlic to pan, stir frying for 2 to 3 minutes. Add chicken broth and tomato. Bring to a simmer. Return chicken and marinade to the sauce. Cover, and simmer for 20 minutes. Add honey, lemon slices, and prunes. Simmer another 20 minutes or until chicken is tender. Transfer chicken to a serving dish and spoon sauce over it. Serve with couscous, if desired.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 831.9
Total Sugars: 35.9g
Carb.: 53.5g
Fiber: 5.7g
Total Fats: 36g
Cholesterol: 214.3mg
Protein: 76g
Sodium: 585.9mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA