Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 1/2 cup finely-chopped flat leaf parsley
- 1/2 cup finely-chopped fresh fennel tops (or 2 tspns dried Fennel Seed)
- 1/2 cup finely-chopped green onions
- 1 ctn nonfat plain yoghurt - (8 oz)
- Salt to taste
- Freshly- Ground Black Pepper to taste
- 1 x chicken - (abt 3 lbs) butterflied
- 1 tsp Olive Oil
Directions
Combine parsley, fennel, onions, yogurt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.
Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthwise along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.
Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distribute herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.
Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in center of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.
This recipe yields 4 servings.
Wine Recommendation: A full-bodied Zinfandel with plum, cherry, and black pepper notes makes a great match for the fennel in the moist chicken.
Beer Recommendation: A traditional Marzen beer will have the light body and spicy profile to match this refreshingly herbaceous chicken.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Meat Dishes