Featured Maple Leaf Product: Chicken Shawarma (Halal) (15154)
Lemon Herb Chicken Thigh Pieces
Recipe Information
Method
- On the stove top, preheat the canola oil and sweat the diced onions. When translucent, add the chicken stock and rice. Bring to a boil and reduced heat to a simmer until the rice is almost cooked.
- In a large pan, add all ingredients and cover pan(s) with foil and bake in a preheated 350 F oven for 25 minutes, heating the chicken to an internal temperature of 165 F (74 C).
Yield
25
Portion Size
181 g / 6.3 oz
Preparation Method
Baked/Roasted
Category
Chicken
Suggested Accompaniments
Garnish with lemon slices. Serve with tossed vegetable salad (nutritional analysis not included in totals).
Global Cuisine
Middle Eastern
Theme Inspired
All Themes
Nutritional Information
per 181 g / 6.3 oz
| Nutrient | Quantity |
|---|---|
| Calories (37.7% from fat) | 167 kcal |
| Fat | .3 gm |
| Saturated Fat | 2.11 gm |
| Trans Fat | 0.002 gm |
| Cholesterol | 70 mg |
| Sodium | 452 mg |
| Carbohydrates | 11.6 gm |
| Dietary Fiber | 0.8 gm |
| Sugars | 1.8 gm |
| Protein | 15.1 gm |
| Vitamin A | 11 RE |
| Vitamin C | 11 mg |
| Calcium | 19 mg |
| Iron | 1.79 mg |
| Potassium | 98 mg |
| Phosphorous | 26 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Shawarma (Halal) | 1.6 Kg | 3.5 Lbs |
| Rice, long grain, uncooked | 1 L | 4.2 cups |
| Chicken Stock, prepared | 1.7 L | 7.2 cups |
| Lemon Juice | 150 mL | 5.1 fl oz |
| Rosemary, dried | 15 mL | 1 Tbsp |
| Thyme, dried | 15 mL | 1 Tbsp |
| Parsley, Fresh, chopped | 240 mL | 1 cup |
| Onions, Fresh, diced | 300 g | 10.5 oz |
| Canola Oil | 15 mL | 1 Tbsp |