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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (679g) Recipe makes 3 servings |
||
| Calories 899 | ||
| Calories from Fat 217 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.2g | 37% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 12.2g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.2g | ||
| Cholesterol 162mg | 54% | |
| Sodium 1210mg | 50% | |
| Potassium 1156mg | 33% | |
| Total Carbohydrate 112.7g | 37% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 7.8g | ||
| Protein 54.8g | 109% | |
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From: UmmBinat
On May 24, 2009
Really good flavourful rice but I did use a few different spices as I havent found a curry powder I like. The chicken was good too. I used brown and white meant on the bone but the white meat does get dry. I think the baking alone makes the rice better. I did use white basmati and I definitely recommend it. As other reviewers said it would be good with additional peas thrown in or maybe some okra or other vegtables. I used my own homemade chicken stock, 3 garlic cloves, cinnamon but in a lesser quantity, as well as less turmeric (I think it's just for colour) In replacement of the curry powder I used a bit of my own Baharat Aka Middle East Mixed Spices - the Real Mix and mostly Saudi Kabsa Spice Mix which gives rice such a delicious flavour. I did not add the optional cayenne or chilli powder and added salt as I saw fit. I served this with a fresh salad and Basic Nomato Sauce (Tomato Free Tomato Sauce) for a good meal. I would make this again for sure and most probably add vegetables.
From: Chef #1271490
On May 18, 2009
This recipe was really really good. The rice came out really flavourful. In fact, we liked how the rice came out so much that we will be making just rice using the recipe. We also added 1/4 cup of dijon mustard and 1/4 yogurt in our other trials which made it more flavourful
From: JustJanS
On Jan 7, 2006
5 stars for the inspiration and apologies for all the adaptations
This was wonderful, simple and tasty and definately on my make again soon list.
I made a half recipe (chicken, rice, salt and stock powder) but left the spices as the original recipe stated. A half recipe made 2 huge serves for 2 huge eaters!
I didn't want whole pieces of chicken, so I cut it up, also diced the onion. I threw in some ginger, and as we are not too fussed on cinnamon, reduced that and added some corinder to make up the difference. I used red chilli powder and the heat was just right for us. I also threw in some peas and slivered almonds.
I'm submitting a photo, but feel free to replace it if you wish
From: Narshmellow
On Apr 24, 2006
This is a really nice Indian flavored dish. We all enjoyed it and I will definitely be making it again. I made changes for three reasons, the order to cook in was easier, I didn't want as much heat, and sodium and calorie levels (vegetables bulk up the rice). Other than that... What changes I made - first off I cooked the rice mixture first; I used 1 of the tablespoons of oil when I sauted the onions (I didn't use any with the chicken). I cut the salt and cayenne in half and that was the right amount of heat for us (no one added extra salt to it at the table) as well as adding a few peas and mushrooms. Putting that in the bottom of the 9x13" pan I then browned the chicken with the bone in and could just lay it on top of the rice. I also used chicken broth instead of bouillon cubes which helps with the sodium levels. Really a good dish, for us it made 8 servings (285 cal), with a salad it was an excellent meal. I'm going to try it with brown rice and see how that goes.
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