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Ingredients
1 3 ½-pound chicken
1 medium onion chopped coarse
Juice of 1 lemon
A 1-inch piece of fresh ginger, grated
3 tablespoons sun-dried tomato paste
1 ½ tablespoons medium-hot curry powder
½ teaspoon red pepper flakes (or to taste)
1 to 2 tablespoons peanut or vegetable oil
Nutritional analysis per serving (4 servings)
9 grams carbs; 298 milligrams cholesterol; 938 calories; 29 grams monosaturated fat; 14 grams polyunsaturated fat; 18 grams saturated fat; 66 grams fat; 3 grams fiber; 376 milligrams sodium; 75 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chicken into eighths and remove the skin, except from the wings. Set aside.
- Step 2
Combine the remaining ingredients in a food processor and puree. Coat the chicken pieces thoroughly with the mixture and allow them to marinate for two to three hours, or overnight.
- Step 3
Preheat broiler or grill. Place the chicken pieces on a rack and cook until done (about 20 minutes), turning occasionally.
Private Notes
Comments
I said great in 9/91!
This was good, but not memorable. The curry and other marinade flavors were barely noticeable.