Chicken With Carrots And Prunes

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Chicken With Carrots And Prunes
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
1725
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,725 cal.(82 %)
Protein149.5 g(153 %)
Fat31.36 g(27 %)
Carbohydrates226.5 g(151 %)
Sugar added12.57 g(50 %)
Roughage66.88 g(223 %)
Vitamin A2,572.82 mg(321,603 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.69 mg(63 %)
Niacin58.21 mg(485 %)
Vitamin B₆1.88 mg(134 %)
Folate25.8 μg(9 %)
Pantothenic acid4.49 mg(75 %)
Vitamin B₁₂1.32 μg(44 %)
Vitamin C953.94 mg(1,004 %)
Potassium1,141.6 mg(29 %)
Calcium723.71 mg(72 %)
Magnesium99.66 mg(33 %)
Iron17.58 mg(117 %)
Zinc6.96 mg(87 %)
Saturated fatty acids8.22 g
Cholesterol350.76 mg

Ingredients

for
4
For the carrots and prunes
250 grams Plum
6 carrots
1 slice lemons
2 tsps salt
4 Tbsps sugar
For the chicken
1 Roasted Chicken
2 liters Chicken broth
1 bunch Soup vegetables
To serve
1 Tbsp Pastry flour
1 finely grated carrot
parsley (for garnish)
How healthy are the main ingredients?
Plumsugarlemoncarrotsaltcarrot

Preparation steps

1.

For the carrot and prunes: Soak the prunes overnight. The following day, peel the carrots, quarter lengthwise and chop. Transfer to a large saucepan along with the prunes, prune soaking liquid and lemon slice. Bring to a boil, reduce the heat and simmer for 30 minutes.

2.

Add the salt and sugar and cook over low heat for another 45 minutes. Meanwhile, for the chicken: Rinse the chicken and pat dry. Trim the soup vegetables, rinse and chop.

3.

Bring the chicken broth to a boil, add the soup vegetables and chicken and simmer over low heat for 1-1 1/2 hours. Remove from the heat and pick the chicken meat, discarding the bones and skin.

4.

If the carrot and prune mixture is very liquidy, whisk the flour with a little water, add to the carrot mixture and stir until thickened. Garnish with grated carrot and parsley and serve with chicken.

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