Chicken with Carrots

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Chicken with Carrots
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
376
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie376 kcal(18 %)
Protein31.2 g(32 %)
Fat13.53 g(12 %)
Carbohydrates34.87 g(23 %)
Sugar added4.31 g(17 %)
Roughage7.19 g(24 %)
Vitamin A2,760.78 mg(345,098 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.26 mg(24 %)
Niacin11.66 mg(97 %)
Vitamin B₆0.66 mg(47 %)
Folate54.54 μg(18 %)
Pantothenic acid1.62 mg(27 %)
Biotin4.97 μg(11 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C63.62 mg(67 %)
Potassium693.59 mg(17 %)
Calcium102.42 mg(10 %)
Magnesium51.63 mg(17 %)
Iron2.34 mg(16 %)
Zinc2.33 mg(29 %)
Saturated fatty acids2.91 g
Cholesterol157.04 mg

Ingredients

for
4
Ingredients
4 large Chicken thigh
vegetable oil (for the baking pan)
2 organic Oranges
1 tablespoon honey
1 teaspoon ground paprika (hot)
Chili powder
400 grams canned tomatoes
salt
freshly ground peppers
600 grams carrots
1 stalk Leeks
1 tablespoon Canola oil
100 milliliters Chicken broth
1 tablespoon scallions
How healthy are the main ingredients?
carrottomatoLeekhoneyOrangesalt

Preparation steps

1.
Preheat the oven to 180 ° C convection.
2.

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.  

3.

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. 

4.

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.

5.

If desired, serve with rice.