Combine chicken broth, lime juice, water, dried tarragon and garlic powder in a container with a tight-sealing lid (or zip-lock bag). Add chicken parts and shake to mix. Refrigerate for at least two hours, shaking or turning two or three times during refrigeration.
Turn oven on to 350 degrees. Transfer chicken to a baking dish and baste with marinade. Place in oven and return marinade to refrigerator. Bake for 50 minutes to 1 hour or until meat is cooked through. Turn and baste every 10 to 15 minutes.
Meanwhile peel and slice kiwi and set aside in the refrigerator.
When chicken is nearly done, prepare peas according to package directions.
Transfer chicken to a serving dish and cover. Pour remainder of marinade and pan drippings into a saucepan. Stir in cornstarch and heat on medium high, stirring often, until thickened. Pour sauce over chicken and arrange kiwi slices around edges. Serve with peas and bread.
How to Make Spanish Style Garlic Chicken
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Nutritional information for Kiwi and Baked Lime Chicken
Calories from Fat: 94
% Daily Value*
Total Fat 10.5g
Saturated Fat 4g
Total Carbohydrates 34g
Dietary Fiber 4g
*Percent Daily Values are based on a
2000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs
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