Baked Chicken with Pine Nuts and Figs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.9 mg | (333 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 477 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 20 g |
Ingredients
Preparation steps
Rinse chicken and pat dry. Peel shallots and garlic, cut into slices or rings. Spread half of shallots in a roasting pan. Drizzle with 3 tablespoons of oil, season with salt and pepper. Season chicken inside and out with salt and pepper, stuff with remaining shallots, garlic and herbs, brush with 2 tablespoons of oil and place onto shallots in the pan. Add wine and bake in preheated oven at 180°C (approximatley 350°F) for about 45 minutes. If needed, add more water to the pan. Baste chicken occasionally with cooking juices.
Rins and dry figs, cut into wedges. Add figs and pine nuts into the roasting pan. Baste chicken with honey and bake for another 15-20 minutes. If necessary, increase temperature slightly to brown chicken nicely. Remove from oven and serve.
