Whole Chicken Baked with an Almond and Onion Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 167.4
- Total Fat: 7.9 g
- Cholesterol: 51.5 mg
- Sodium: 955.3 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.0 g
- Protein: 18.2 g
View full nutritional breakdown of Whole Chicken Baked with an Almond and Onion Sauce calories by ingredient
Introduction
From "At Home with Madhur Jaffrey" From "At Home with Madhur Jaffrey"Number of Servings: 6
Ingredients
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For Spice Paste:
2 Tbsp. fresh lemon juice
1 cup plain, lowfat yogurt
1 medium onion, chopped
1 3-inch piece ginger, peeled and chopped
3 cloves garlic, peeled and chopped
3/4 tsp. cayenne pepper
1 3/4 tsp. salt
2 tsp. garam masala
2 Tbsp. slivered blanched almonds
1 whole chicken, about 3 3/4 pounds
1/2 tsp. salt
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1/2 tsp. whole cumin seeds
Directions
Put all ingredients for spice paste in a blender, and blend until smooth.
Remove the chicken skin. (Usually, not all the skin from the wings can be removed. That's OK.) Cut 2-3 diagonal gashes into breast and thighs. Rub with 1/2 tsp. salt and 1 Tbsp. lemon juice--inside and out. In a bowl or large Ziploc bag, rub spice paste onto chicken. Cover and refrigerate for 4 - 24 hours.
Preheat oven to 400-degrees.
Poor olive oil into a large, casserole pan (large enough to hold the chicken and marinade). Heat over medium high heat and add cumin seeds. After they begin to sizzle, add the chicken (breast-side up) and marinade. Bring to a simmer, cover, and bake for 30 minutes. Uncover, baste, and bake for an additional 40 minutes. Baste with the sauce about every 10 minutes.
Serving Size: Makes about 6 3-oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAMONKEY.
Remove the chicken skin. (Usually, not all the skin from the wings can be removed. That's OK.) Cut 2-3 diagonal gashes into breast and thighs. Rub with 1/2 tsp. salt and 1 Tbsp. lemon juice--inside and out. In a bowl or large Ziploc bag, rub spice paste onto chicken. Cover and refrigerate for 4 - 24 hours.
Preheat oven to 400-degrees.
Poor olive oil into a large, casserole pan (large enough to hold the chicken and marinade). Heat over medium high heat and add cumin seeds. After they begin to sizzle, add the chicken (breast-side up) and marinade. Bring to a simmer, cover, and bake for 30 minutes. Uncover, baste, and bake for an additional 40 minutes. Baste with the sauce about every 10 minutes.
Serving Size: Makes about 6 3-oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAMONKEY.