Almond Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 52.71 g | (54 %) | ||
| Fat | 38.33 g | (33 %) | ||
| Carbohydrates | 13.71 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.83 g | (6 %) |
| Vitamin A | 43.75 mg | (5,469 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 22.17 mg | (185 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 19.19 μg | (6 %) | ||
| Pantothenic acid | 2.51 mg | (42 %) | ||
| Biotin | 0.85 μg | (2 %) | ||
| Vitamin B₁₂ | 0.78 μg | (26 %) | ||
| Vitamin C | 8.15 mg | (9 %) | ||
| Potassium | 607.56 mg | (15 %) | ||
| Calcium | 80.61 mg | (8 %) | ||
| Magnesium | 61.4 mg | (20 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6.84 g | |||
| Cholesterol | 256.04 mg |
Ingredients
- Ingredients
- 50 grams peeled, finely ground Walnut (and whole almonds)
- 2 garlic cloves
- 2 slices Toast
- 4 Tbsps olive oil
- 2 Tbsps chopped parsley
- ground ginger (about 1 pinch)
- ground cloves (about 1 pinch)
- 4 Chicken legs
- salt
- freshly ground peppers
- 4 Saffron
- 250 milliliters Chicken broth
- 125 milliliters sherry
- 2 bay leaves
- ½ organic lemon
- 1 tsp lemon juice
Preparation steps
Toast the almonds in a dry skillet until golden yellow.
Peel and chop the garlic. Briefly fry in 1 tablespoon hot oil, then remove from pan. Puree the almonds and garlic, gradually adding the white bread, parsley, ginger and clove.
Brown the chicken legs in a roasting pan in the remaining hot oil until golden brown, then season with salt and pepper. Remove the chicken from the roasting pan and pour off the fat. Add the broth, saffron and sherry to the pan and stir throughly. Add the chicken legs back in the roasting pan and add the bay leaves. Cut the lemon into thin slices and place on the chicken legs. Bake in the preheated oven at 180°C (approximately 350°F) for 40 minutes. Baste the legs with the gravy several times during baking. Mix the almond paste with lemon juice, stir into the sauce and season to taste. Arrange chicken legs with the sauce on plates and serve.
