Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut Milk | 1/2 cup (120ml) canned | 230 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tea | 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
- 6 garlic bud , chopped
- 2 laurierbladeren
- ¼ tea spoon are called pepper powder
- 3 chopped Spanish peppers (Thai pepertjes) or towards taste
- 5 dl fresh coconut milk
- 2 chickens (each 1350 - 1800 g)
- 1 spoon of fresh lemon juice
- 50 gm of butter
- 3 spoon of olive oil
Directions
Mix garlic, laurierbladeren, the pepper powder and the pepertjes in large a bowl to a dikke mass and joint slowly coconut milk. Mix everything well. The vel cuts into the chicken in pieces and kerf. Leg the chicken in the marinade, appetite there plasticfolie across and put the chicken approximately 12 hours in the frigidaire, where you the pieces turn regularly, so that she covers on all sides well become with the marinade,add the lemon juice, butter and olive oil and bring on means-high fire to cook. use the marinade to sprinkle on chicken. Serve warm.
Category:Mozambican Recipes
Category:Mozambican Meat Dishes