Title: Yemenite Roast Chicken with Cumin
 Categories: Yemen, Chicken
      Yield: 4 servings
  3 1/2 lb Chicken
    1/4 ts Salt
    1/4 ts Pepper
      1 ts Ground cumin
    1/4 ts Turmeric
      1 tb Vegetable oil or olive oil
  This easy roast chicken is one of my favorite holiday main courses.
  Preheat oven to 400',
  Trim off excess fat from chicken. Mix together, the salt, pepper,
  cumin, turmeric and oil. Rub chicken all over with mix- ture.
  Set chicken in a roasting pan and roast 1 to 1 hours, basting
  occasionally if desired. Pierce the4 thickest part of a leg with a
  skewer or sharp pa: knife. When the juices run clear, the chicken is
  ( Carve chicken and serve the pan juices separate- ly , if desired.
  PER SERVING: 310 calories, 34 g protein, 0 g carbohydrate, 18 g fat
  (5 g saturated), 109 mg cholesterol, 232 mg sodium, 0 g fiber.
  From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.

Poultry Recipes Index 3 | Main Course Recipes Submenu
Recipe Categories | The Kitchen
The Text Index | The Architectural Index


Back Button Chat about depression
Apple Computer, Inc. Logo
Another creation of The Master's Tech.
Copyright © 1996-2018 Privacy Policy
Made with a Mac