Chicken and Tomato Gratin
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
2365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,365 cal. | (113 %) | ||
| Protein | 484 g | (494 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 306.1 mg | (2,551 %) | ||
| Vitamin B₆ | 11 mg | (786 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 17.6 mg | (293 %) | ||
| Biotin | 46.8 μg | (104 %) | ||
| Vitamin B₁₂ | 9.4 μg | (313 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 5,859 mg | (146 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 578 mg | (193 %) | ||
| Iron | 23.8 mg | (159 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 22.7 mg | (284 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 3,691 mg | |||
| Cholesterol | 1,287 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ tsp Coriander
- ½ tsp peppercorns
- 2 cloves garlic cloves (crushed)
- 2 Tbsps olive oil
- 1 Tbsp runny honey
- ground Saffron
- 2 cups canned Tomatoes
- 8 chicken
- 1 cup Plum tomato (halved)
- 1 cup Chorizo (sliced)
- ⅔ cup Red wine
- parsley (to garnish)
Preparation steps
1.
Grind the coriander and the peppercorns in a mortar. Place in a bowl and mix with the garlic, oil, honey, a pinch of saffron and the tinned tomatoes. Add the chicken, cover and leave to marinate in the fridge for one hour.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Add the plum tomatoes and the chorizo to the chicken, season with salt and transfer to a baking dish. Add the wine and bake for around 40 minutes until golden brown. Turn the chicken occasionally and keep basting with the sauce. Serve garnished with the parsley.
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