Chicken Pieces with Pomegranate and Rice

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Chicken Pieces with Pomegranate and Rice
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
928
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie928 kcal(44 %)
Protein78.64 g(80 %)
Fat26.96 g(23 %)
Carbohydrates94.28 g(63 %)
Sugar added8.62 g(34 %)
Roughage5.81 g(19 %)
Vitamin A512.24 mg(64,030 %)
Vitamin D0.28 μg(1 %)
Vitamin E3.15 mg(26 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.67 mg(61 %)
Niacin28.68 mg(239 %)
Vitamin B₆1.28 mg(91 %)
Folate161.78 μg(54 %)
Pantothenic acid3.64 mg(61 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C81.42 mg(86 %)
Potassium1,313.92 mg(33 %)
Calcium107.59 mg(11 %)
Magnesium129.64 mg(43 %)
Iron4.49 mg(30 %)
Iodine0.85 μg(0 %)
Zinc7.9 mg(99 %)
Saturated fatty acids5.97 g
Cholesterol376.2 mg
Author of this recipe:

Ingredients

for
4
Ingredients
12
2 tablespoons
2 tablespoons
2 tablespoons
3 cups
ground Saffron
1 ½ cups
2 handfuls
½
Papaya (finely sliced, seeds reserved)
1
pomegranate (seeds removed)
2 tablespoons
chopped Pistachio
How healthy are the main ingredients?
honeyBasmati riceSpinachPapayapomegranatePistachio

Preparation steps

1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
2.
Place the chicken drumsticks on the baking tray. Mix the honey with the lemon juice, a little salt and the oil, and brush all over the drumsticks. Bake in the oven for around 25 minutes until golden brown, brushing with marinade and turning now and again.
3.
Bring the stock to the boil with a pinch of saffron and a little salt. Add the rice to the stock. Cover and simmer over a low heat for around 20 minutes.
4.
Mix the spinach, papaya flesh and seeds through the rice. Season to taste with salt and ground black pepper and arrange on dishes. Place the chicken drumsticks on top, sprinkle with pomegranate seeds and pistachios and serve.