Photo: Anna Pelzer
Roast baby chicken with chicken livers and chickpea salad
21 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1031
Calories
99g
Protein
50g
Fat
46g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 2 whole baby chickens ( poussins
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground cumin
- salt and freshly ground black pepper
- 200g/7¼oz canned chickpeas
- small bunch flatleaf parsley
- 1 lemon
- 1 tbsp olive oil
- 1 merguez sausage
- salt and freshly ground black pepper
- dash olive oil
- knob of butter
- 100g/3½oz chicken livers
- salt and freshly ground black pepper
- 1 tbsp pomegranate
- 90ml/3fl oz olive oil
- 1 tbsp white wine vinegar
- salt and freshly ground black pepper
- handful rocket
- 1 pomegranate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes