Chicken Tagine with Onions and Hungarian Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 475 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 chicken (oven-ready, 1.2 kg)
- 400 grams onions
- 3 yellow Hungarian wax peppers
- 2 sprigs Tarragon
- salt
- freshly ground black peppers
- 100 milliliters dry white wine
- olive oil
- Tarragon (for garnish)
Preparation steps
Soak a clay tagine in cold water.
Rinse the chicken, pat dry, and cut into 8 pieces. Seaon with salt and pepper. Peel the onions and slice into rings or julienne. Rinse the peppers, remove seeds and ribs, and cut into 1 cm (1/3-inch) cubes. Rinse and spin dry the tarragon, strip the leaves from the stems and chop fine.
Toss together the onion with the peppers and tarragon. Season with salt and pepper. Spread the vegetables in a layer in the bottom of the tagine. Pour the wine over the vegetables and top with the chicken pieces. Brush the chicken with oil.
Put the top on the tagine and put the tagine in a cold oven. Turn the oven on to 200°C (approximately 400°F) and braise about 1 hour and 20 minutes. During the last 15 minutes, remove the top from the tagine and let the skin of the chicken brown.
To serve, garnish with fresh tarragon sprigs.
