Chicken with Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 31.2 g | (32 %) | ||
| Fat | 13.53 g | (12 %) | ||
| Carbohydrates | 34.87 g | (23 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 7.19 g | (24 %) |
| Vitamin A | 2,760.78 mg | (345,098 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.66 mg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 11.66 mg | (97 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 54.54 μg | (18 %) | ||
| Pantothenic acid | 1.62 mg | (27 %) | ||
| Biotin | 4.97 μg | (11 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 63.62 mg | (67 %) | ||
| Potassium | 693.59 mg | (17 %) | ||
| Calcium | 102.42 mg | (10 %) | ||
| Magnesium | 51.63 mg | (17 %) | ||
| Iron | 2.34 mg | (16 %) | ||
| Zinc | 2.33 mg | (29 %) | ||
| Saturated fatty acids | 2.91 g | |||
| Cholesterol | 157.04 mg |
Ingredients
- Ingredients
- 4 large Chicken thigh
- vegetable oil (for the baking pan)
- 2 organic Oranges
- 1 Tbsp honey
- 1 tsp ground paprika (hot)
- Chili powder
- 400 grams canned Tomatoes
- salt
- freshly ground peppers
- 600 grams carrots
- 1 stalk Leeks
- 1 Tbsp Canola oil
- 100 milliliters Chicken broth
- 1 Tbsp scallions
Preparation steps
Rinse chicken legs, pat dry and divide at the joints. Arrange in an oiled baking pan. Rinse one orange in hot water, grate zest and squeeze juice. Combine zest and juice with honey, paprika, chili powder and tomatoes. Season with salt and pepper. Brush chicken pieces with some sauce and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes or until golden brown. Brush with tomato sauce occasionally.
Peel carrots, cut lengthwise into quarters and then into 6-8 cm (approximately 2-3 inches) pieces. Halve remaining orange and cut into slices. Rinse leek and cut into rings. Heat oil in a pan and saute leek and carrots until translucent. Deglaze pan with broth and add remaining tomato sauce. Add orange pieces and simmer, half-covered, for 6-8 minutes on low heat.
Remove vegetables from the sauce and arrange with chicken pieces on plates. Sprinkle with chives. Season sauce to taste and add more broth, if necessary. Simmer brielfy and pour into a gravy boat.
If desired, serve with rice.
