Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
513
Calories
37g
Protein
18g
Fat
53g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 chicken, 3 to 4 lb., cut into 8 serving pieces
- Salt and freshly ground pepper, to taste
- 8 shallots, halved lengthwise
- 1⁄2 tsp. crushed saffron
- 1 tsp. ground coriander
- 3 cups chicken stock
- 1 1⁄2 lb. Yukon Gold potatoes cut into
- 1⁄2-inch pieces
- Peel of 1/4 preserved lemon, thinly sliced
- (see related recipe at left)
- 4 fresh flat-leaf parsley or cilantro sprigs
- 1 cup pitted green olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes