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Chicken Simmered in Smen















Trans-fat Free, Low Carb


3 pounds chicken
2 each chicken livers
¾ cup onions
¼ teaspoon saffron threads
½ teaspoon black pepper
freshly ground
1 teaspoon salt
¼ cup parsley leaves
¼ cup water
2 tablespoons butter
½ each lemon


Place prepared chicken in 5½ qt. casserole with the livers and minced onion.

Sprinkle with the spices and 1 teaspoon salt. Toss to coat evenly.

Purée parsley in blender or food processor with ¼ cup water.

Add half the "parsley water" and all of the smen to the casserole.

Pour in 1 cup water; bring to a boil.

Reduce heat and simmer, covered, for one hour, adding more water if necessary.

Remove chicken to a colander when very tender and keep warm while the sauce simmers one full hour.

Heat the 2 tb. sweet butter in a skillet; gently brown the drained chicken quarters.

Transfer to a flameproof serving dish, cover, and keep warm.

Meanwhile, add the remaining "parsley water" to the sauce in the casserole and, by boiling rapidly, uncovered, reduce to 5½ cups.

Dump the sauce, livers, and odd bits of skin and bits in the blender.

Whirl until the sauce is smooth.

Pour over the chicken and reheat.

Discard the pulp from the preserved lemon and dice the peel.

Sprinkle diced lemon peel over the chicken.

Simmer 5 minutes, taste for seasoning, and add additional salt if necessary.

Sprinkle with lemon juice and serve at once.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 71139% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 318mg 106%
Sodium 927mg 39%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 198g
Vitamin A 13% Vitamin C 17%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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