Apricot Chicken with Capers and Green Olives
Apricot chicken with capers and green olives - Spicy, fruity and simply delicious
Healthy, because
Even smarter
Nutritional values
With the apricot chicken against an iron deficiency: An iron deficiency leads to an impairment of productivity and causes fatigue. Dried apricots are top suppliers of the important trace element.
The apricot chicken with capers and green olives goes well with jacket potatoes or cooked brown rice. By the way, the oven dish is ideal when you have guests, because you can prepare it in peace and then just quickly put in the oven when their guests arrive.
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 5.6 g | (22 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,367 mg | (34 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 24.6 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 1 small chicken (ready to cook; 36 oz)
- 1 fresh garlic bulb
- 7 ozs green olives (pitted)
- 1 Organic orange
- 6 sprigs thyme
- ½ oz Chervil
- 15 ozs Dried apricot
- 2 Tbsps Caper
- 2 bay leaves
- 4 Tbsps olive oil
- 3 ½ ozs Red wine vinegar
- 2 Tbsps honey
Kitchen utensils
Preparation steps
Rinse chicken, pat dry and cut into 8 pieces. Clean garlic and cut bulb in half horizontally. Drain olives. Wash orange hot, pat dry, thinly cut peel and squeeze juice. Wash thyme and chervil and shake dry.
Place garlic in a large bowl with olives, orange zest, apricots, capers, 4 thyme sprigs, bay leaf, oil and vinegar. Add chicken and mix well with marinade. Cover and marinate in refrigerator for at least 3 hours.
Line a deep baking tray with baking paper. Drain the liquid from the bowl, collect and mix with honey and orange juice. Spread the other ingredients from the bowl on the baking tray. Bake chicken in a preheated oven at 180 °C / 350 ˚F for 45 minutes until golden brown, basting with the mixed marinade little by little during baking.
Remove chicken from oven, serve garnished with remaining thyme and chervil.
