Persian Chicken With Herbs Recipe
Servings: 12
Ingredients
- 4 ounce. butter
- 2 med. onions, sliced
- 1 boiling chicken
- 2 c. chicken stock
- Salt & black pepper
- 1 c. minced parsley
- 1 c. minced chives
- 1/4 c. minced mint
- 1/4 c. minced coriander leaves
- 1/3 c. walnuts, minced
- 2/3 c. orange juice
- Grated rind of 2 oranges
- 2 Large eggs, beaten (optional)
Directions
- 1. Heat 1 oz of the butter in a large pan and saute/fry the onions till golden brown.
- 2. Add in the chicken to the pan with the stock and seasoning. Cover and simmer for 1 hour till tender.
- 3. Heat the remaining butter in a pan and lightly cook the parsley, chives, mint and coriander to flavor the butter. Add in to the chicken, then stir in the minced walnuts, orange juice and rind. Simmer for 30 min.
- 4. If liked, stir in the beaten Large eggs just before serving. Accompany with noodles or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 12 servings | |
| Calories 335 | |
| Calories from Fat 226 | 67% |
| Total Fat 25.35g | 32% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 205mg | 9% |
| Potassium 369mg | 11% |
| Total Carbs 5.14g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.17g | 1% |
| Protein 21.64g | 35% |
