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Add a photoServings: 12
Ingredients
- 1 whole chicken
- 1 c. lemon juice
- 3 tsp. sugar
- saffron
- cardamon
- 750 ml (about 3 c.) chicken stock
- 5 largely cubed potoatoes
- flour
- 5 Tbsp. extra virgin olive oil
Directions
- Shallow fry whole chicken in oilve oil to seal in flavour. Remove chicken from the pot after it has turned golden and set aside.
- Prepare sauce in the same pot which chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add in cardammon, saffron, and pour in the stock.
- Make sure stock is added slowly so which the flour turns into a paste.
- When all of the stock has been added, fold in the lemon and sugar. Then add in the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 280 | |
| Calories from Fat 189 | 68% |
| Total Fat 21.11g | 26% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 72mg | 3% |
| Potassium 220mg | 6% |
| Total Carbs 2.8g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.54g | 1% |
| Protein 19.2g | 31% |
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