Chicken Wings with Olive Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 871 cal. | (41 %) | ||
| Protein | 65.18 g | (67 %) | ||
| Fat | 47.8 g | (41 %) | ||
| Carbohydrates | 47.23 g | (31 %) | ||
| Sugar added | 17.25 g | (69 %) | ||
| Roughage | 5.11 g | (17 %) |
| Vitamin A | 235.8 mg | (29,475 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.19 mg | (18 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 30.17 mg | (251 %) | ||
| Vitamin B₆ | 1.56 mg | (111 %) | ||
| Folate | 38.65 μg | (13 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 4.23 μg | (9 %) | ||
| Vitamin B₁₂ | 0.69 μg | (23 %) | ||
| Vitamin C | 67.34 mg | (71 %) | ||
| Potassium | 872.31 mg | (22 %) | ||
| Calcium | 103.36 mg | (10 %) | ||
| Magnesium | 96.83 mg | (32 %) | ||
| Iron | 4.99 mg | (33 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 5.29 mg | (66 %) | ||
| Saturated fatty acids | 11.85 g | |||
| Cholesterol | 186.12 mg |
Ingredients
- Ingredients
- 800 grams Chicken wing (no tips)
- 30 grams melted butter
- salt
- freshly ground peppers
- 300 grams Long grain rice
- 5 sprigs thyme
- 3 rosemary
- 2 Red Bell pepper
- 2 Beefsteak tomato
- 60 grams black Olives (without pits)
- 60 grams green Olives (without pits)
- 5 garlic cloves
- 6 Tbsps olive oil
- 4 Tbsps honey
- 1 generous pinch cayenne pepper
- Cherry tomatoes (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F) convection. Rinse the chicken wings and pat dry with paper towels. Cut through the joint in half and spread pieces in a roasting pan. Brush with the melted butter and season with salt and pepper. Bake in preheated oven for about 20 minutes.
Meanwhile cook the rice according to package directions in boiling salted water. Rinse the thyme, shake dry and pluck the leaves from the branches. Chop the rosemary leaves.
Trim the peppers, rinse, remove seeds and ribs and finely chop. Rinse the tomatoes, remove the stem approaches and chop the flesh. Cut the olives into slices. Peel and chop the garlic.
Heat the olive oil in a large skillet and cook red peppers and garlic while stirring for 3-4 minutes. Add tomatoes and olives and season with salt, pepper and half the herbs. Continue to cook for about 5 minutes, stirring occasionally.
Mix the honey and cayenne pepper together, brush the chicken wings and cook another 5 minutes until done. Drain the rice and mix into the pan with the vegetables. Serve the rice and the chicken wings on plates and sprinkle with remaining herbs. Garnish with cherry tomato halves.
