Chicken in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,021 mg | (26 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 474 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kitchen ready chicken (about 1.4 kg)
- salt
- 2 Tbsps olive oil
- 1 yellow onion
- 2 tsps grated Orange peel
- juice of an Oranges
- 1 can Tomatoes (800 grams)
- 1 Cinnamon stick
- 3 cloves
- 1 tsp peppercorns
- Sage
- rosemary
Preparation steps
1.
Cut the chicken into 8 pieces and rub with salt and pepper. Sear in some olive oil on all sides.
2.
Peel and dice the onion. Mix with the tomatoes, the orange juice and the zest, season with salt and pepper and purée briefly.
3.
Place the chicken pieces in a casserole dish and pour on the onion and tomato sauce. Add the cinnamon stick, the cloves and the peppercorns. Close the lid and cook in a preheated oven at 200°C (approximately 400ºF) for about 1 hour.
4.
Remove from the oven, season to taste and serve garnished with sage and rosemary.
