Chicken Römertopf with Couscous and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,607 mg | (40 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 618 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 chicken (ready to cook, about 1.4 kg)
- salt
- freshly ground peppers
- 200 grams carrots
- 2 yellow Bell pepper
- 1 Zucchini
- 150 grams chickpeas (canned)
- 1 Red chili pepper
- 1 onion
- 1 garlic clove
- 250 grams diced Tomatoes (canned)
- ½ untreated lemon (juice)
- 1 generous pinch ground cilantro
- 1 generous pinch ground ginger
- vegetable oil
- 300 grams Couscous
- 400 milliliters Vegetable broth
- 3 sprigs parsley
- 2 sprigs cilantro
Preparation steps
Rinse the chicken, pat dry, cut into 8 pieces, and salt and pepper. Rinsethe vegetables. Peel the carrot and cut into 3 cm (approximately 1 1/4-inch) long sticks. Halve the peppers, remove the seeds and white ribs and cut into diamond shapes. Thinly slice the zucchini. Rinse and drain the chickpeas. Rinse the chile and cut into rings. Peel the onion and garlic and chop finely. In a bowl, stir together the tomatoes, carrot, peppers, zucchini, the chile, garlic, onion, salt and pepper lemon juice, coriander and ground ginger and place in a dampened Römertopf. Brus the chicken with oil and place on the vegetables. Close the Römertopf and slide into cold oven. Heat the oven to 220°C (approximately 425°F) and cook until the chicken is cooked through, about 1 hour and 15 minutes. Uncover during the last 15 minutes of cooking to brown the chicken.
In a saucepan bring the broth to a boil. Put the couscous in a bowl, pour the hot broth over, cover and let stand until the couscous has absorbed the broth, about 10 minutes. Fluff with a fork. Rinse the parsley and cilantro, shake dry and pluck small leaves. Serve the chicken with the couscous and vegetables and garnish with parsley and cilantro.
