Garlic and rosemary chicken

Garlic and rosemary chicken


Burghul is a popular swap to rice or couscous. direct it in this hearty chicken main.

The ingredient of Garlic and rosemary chicken

  1. 2 tablespoons olive oil
  2. 1/3 cup red wine vinegar
  3. 2 tablespoons spacious rosemary leaves
  4. 2 garlic cloves, crushed
  5. 6 (700g) chicken thigh fillets, trimmed, halved
  6. 6 (1kg) carrots, on the subject of chopped
  7. 1/4 cup burghul (cracked wheat)
  8. 1/2 cup boiling water
  9. 2 oranges, segmented (see note)
  10. 310g can chickpeas, drained, rinsed
  11. 1/2 cup chopped fresh flat-leaf parsley leaves

The instruction how to make Garlic and rosemary chicken

  1. tally up half the oil, 1/4 cup vinegar, rosemary and garlic in a bowl. grow chicken. face to coat. Cover and refrigerate for 1 hour or overnight, if get older permits. Preheat oven to 200u00b0C/180u00b0C fan-forced. Line a baking dish as soon as baking paper.
  2. Place carrot, in a single layer, in prepared dish. Season subsequently pepper. Roast, turning occasionally, for 30 to 40 minutes or until lightly browned and tender.
  3. Meanwhile, add up burghul and boiling water in a heatproof bowl. Cover. Stand for 15 minutes. Drain. Return burghul to bowl. build up carrot, chickpeas, parsley, unshakable oil and vinegar. Toss to combine.
  4. Heat a large frying pan on top of higher than medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until browned and cooked through. promote with burghul mixture.

Nutritions of Garlic and rosemary chicken

fatContent: 500.227 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 19 grams sugar
cholesterolContent: 40 grams protein
sodiumContent: 138 milligrams cholesterol

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