Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
542
Calories
38g
Protein
35g
Fat
20g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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 1/2 lb chicken
- 2 pinches fresh ground black pepper
- 1 cup crumbled macaroons
- salt and pepper, to season
- 1 cup ground almonds
- 1 egg, beaten
- 3 Tbs olive oil
- 1 Tbs chopped fresh basil
- 3 Tbs honey
- 1/2 cup melted butter
Directions
1
Combine the macaroons, almonds, and beaten egg and season with basil and a pinch of black pepper.
2
Season the cavity of a chicken with salt and pepper and stuff with almond mixture.
3
Sew or skewer the vents and truss the wings and legs close to body.
4
Prick the skin with tines of a fork and rub it with mixture of oil and honey.
5
Roast the chicken in moderate oven at 350 F., basting frequently with melted butter and pan juices.
6
Cook for about 1 1/2 hours or until tender.
7
Category:Tunisian Recipes
8
Category:Tunisian Meat Dishes
Recipe sourced from
fandom