Chicken Legs with Chocolate-Cherry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 54.22 g | (55 %) | ||
| Fat | 28.63 g | (25 %) | ||
| Carbohydrates | 35.06 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.35 g | (8 %) |
| Vitamin A | 227.24 mg | (28,405 %) | ||
| Vitamin D | 0.79 μg | (4 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 21.92 mg | (183 %) | ||
| Vitamin B₆ | 0.95 mg | (68 %) | ||
| Folate | 19.18 μg | (6 %) | ||
| Pantothenic acid | 2.65 mg | (44 %) | ||
| Biotin | 0.41 μg | (1 %) | ||
| Vitamin B₁₂ | 0.81 μg | (27 %) | ||
| Vitamin C | 18.32 mg | (19 %) | ||
| Potassium | 1,048.74 mg | (26 %) | ||
| Calcium | 159.32 mg | (16 %) | ||
| Magnesium | 94.42 mg | (31 %) | ||
| Iron | 4.79 mg | (32 %) | ||
| Zinc | 4.85 mg | (61 %) | ||
| Saturated fatty acids | 8.46 g | |||
| Cholesterol | 257.19 mg |
Ingredients
- Ingredients
- 4 Chicken legs
- ½ lemon (juice)
- salt
- For the marinade
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp Vinegar
- 2 Tbsps sesame oil
- 4 garlic cloves
- 1 tsp ginger (freshly grated)
- 2 tsps cilantro (ground)
- 1 tsp Cumin (ground)
- ½ tsp Chili powder
- ½ tsp ground Turmeric
- ½ tsp red Food coloring
- freshly ground peppers
- For the chocolate-cherry sauce
- 400 grams Sour cherry
- ⅛ Chicken broth
- ¼ red Port wine
- 50 grams Dark chocolate
- 1 Tbsp lemon juice
- 1 pc Lemon peel
- salt
- freshly ground peppers
Preparation steps
Rinse chicken legs, pat dry and separate at joints. Rub with lemon juice and salt.
In a bowl, combine yogurt, oil and vinegar. Press garlic through a garlic press into the bowl and stir in ginger. Add coriander, cumin, chili, turmeric, food coloring and pepper to taste. Mix well. Add chicken and turn to coat. Cover and let marinate in the refrigerator, about 6 hours.
Line a baking sheet with aluminum foil. Place chicken pieces on foil. Bake in a preheated oven at 200°C (approximately 400 °F), brushing chicken repeatedly with marinade, about 35 minutes.
For the sauce, rinse, drain and remove pits from cherries.
In a pot, bring broth and port wine to a simmer, stirring constantly. Remove from heat and stir in chopped chocolate until melted. Season with lemon juice, salt and pepper. Add cherries.
Just before serving, cut lemon peel into thin strips and add to sauce.
