Chicken Legs with Tomatoes
Chicken Legs with Tomatoes - These chicken legs are guaranteed to be a hit at a child's birthday party
Healthy, because
Even smarter
Nutritional values
Vitamins, minerals, fibre and plenty of protein: all this is contained in this colourful and tasty children's feast. Walnuts also provide healthy fatty acids and fluorine, which strengthens the tooth enamel.
The crispy chicken legs go down well at every child's birthday party. If younger children should eat with you, no problem, then loosen the meat from the bone so that it is not possible to swallow the small bones. You can also prepare the recipe with chicken breast. If your children are not a fan of rice, you can also add wholemeal pasta to the vegetable chicken dish.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 55 mg |
Ingredients
- Ingredients
- 1 Zucchini (about 250 grams)
- 2 onions (each about 100 grams)
- 2 garlic cloves
- 2 yellow Bell pepper (about 400 grams)
- 2 ozs Walnut
- 2 lbs whole peeled Tomatoes (canned)
- 3 tsps salt
- peppers
- ground paprika (sweet)
- 10 Chicken drumstick (about 1 kg)
- 12 ozs Long grain rice
Kitchen utensils
Preparation steps
Rinse zucchini, cut into quarters and cut into finger-thick slices.
Peel the onions and garlic and chop finely. Halve the bell peppers, remove seeds, rinse and chop finely.
Finely chop walnuts with a large knife or in a mini food processor.
Chop tomatoes directly in the can with a knife. Place the tomatoes and their juices in a large rectangular baking dish.
Add the zucchini, bell peppers, onions, garlic and nuts and mix well. Season with 1 teaspoon salt, pepper and paprika.
Rinse the chicken drumsticks, pat dry and place on top of the vegetables. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until chicken is cooked through, about 50 minutes. Meanwhile, boil 800 ml (approximately 3 1/3 cups) of water in a pot.
Add the rice and 2 teaspoons salt, stir to combine and bring to a boil, then cover and cook over low heat until rice is tender and liquid has absorbed, about 15 minutes. Season vegetables with salt and pepper. Serve the chicken and vegetables with the rice.
