Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
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
- 4 spring chicken
- 2 medium onions, chopped
- 1 scallion, chopped
- 2 red chilies, chopped
- 2 cloves garlic, crushed
- ¼ cup peanut oil
- ¼ cup lemon juice
Directions
Cut and half the spring chicken along the backbone.
Flatten each half slightly by pressing them down.
Use a food processor to process the onion, scallions, chili, garlic, oil and lemon juice until smooth.
Pour the mixture over the chickens to marinade for at least 1 hour or overnight in the refrigerator.
Preheat the oven to a moderate 180°C.
Remove the chickens from the marinade, setting aside the marinade for later use.
Place the chicken in a baking dish in a single layer.
Bake for about 40 minutes, or until cooked and browned.
Occasionally brush the chicken with the marinade.
Serve with rice and vegetable dishes.
Category:Chicken Recipes
Category:Onion Recipes
Category:Green onion Recipes
Category:Fresh chile pepper Recipes
Category:Garlic Recipes
Category:Peanut oil Recipes
Category:Lemon juice Recipes