3 lb chicken
½ cup whole garlic cloves, peeled
1 cup olive oil, divided
1 bunch flat-leaf parsley
1 orange, zested
1 lime, zested
1 lb yucca, peeled
2 Spanish onions, thinly sliced
16 oz orange juice
1 cup rich chicken stock
3 tbsp olive oil
Cut the chicken in half and de-bone.
Place the garlic in ¼ cup of the oil and sauté until tender.
When the garlic is cool, puree half of it with the parsley, orange zest, lime zest, and remaining ¾ cup of oil Rub the garlic mixture onto the chicken and marinate for 1 day in the refrigerator.
Cook the yucca in salted water until tender and drain. Slowly cook the onions with a little water until soft.
Reserve.
Simmer the orange juice over the low heat until syrupy.
Add the chicken stock and cook until lightly thickened.
Reserve.
Bake the chicken at 350 degrees F for 45 minutes, until cooked through and the juices run clear when pierced with a fork.
Sauté the yucca in the remaining 3 tbsp of olive oil until crispy.
Add the onions and the reserved garlic confit.
Drain the yucca mixture well and place on a plate with the chicken.
Cover with the orange mixture.
Sugar: 16g
:
Calcium: 118mg
Calories: 1226kcal
Carbohydrates: 69g
Cholesterol: 124mg
Fat: 91g
Fiber: 4g
Iron: 4mg
Potassium: 1129mg
Protein: 36g
Saturated Fat: 16g
Sodium: 230mg
Vitamin A: 1744IU
Vitamin C: 129mg
