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Lemon Chicken & Rice
This easy Persian-inspired chicken and rice dish has a beautiful golden color and a wonderful fragrance. If you have saffron in the cupboard, do add that optional pinch; just a little will enhance the flavor and aroma of the dish.

Ingredients
Directions
Tips
Tip: Instead of freezing half, you can bake the full recipe in a 9x13-inch baking pan. In Step 6, bake, covered, for an additional 10 minutes.
Tips
To make ahead: This double-batch recipe makes one meal for tonight and one to freeze for up to 1 month (see Step 5). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 6-7, adding an additional 10 minutes baking time once uncovered.
Tips
Equipment: Two 8-inch-square baking dishes or foil pans
Nutrition Facts
Serving Size:
1 thigh and 1 cup rice mixture Per Serving:
274 calories; protein 17g; carbohydrates 29.4g; dietary fiber 3.3g; sugars 2.7g; fat 9.7g; saturated fat 2.2g; cholesterol 49.5mg; vitamin a iu 202.7IU; vitamin c 15.7mg; folate 28mcg; calcium 39.1mg; iron 1.9mg; magnesium 63.8mg; potassium 307.5mg; sodium 194.5mg.
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