Chicken with Plums and Almond Sauce
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
552
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 552 kcal | (26 %) | ||
| Protein | 46.3 g | (47 %) | ||
| Fat | 36.9 g | (32 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kitchen-ready Roasted Chicken (About 1.2 kg)
- salt
- freshly ground pepper
- 2 shallots
- 2 pkgs Rooibos tea
- 300 milliliters water
- 2 Tbsps vegetable oil
- 100 milliliters chicken stock (jarred)
- 40 grams whole almonds (with shells)
- Vanilla bean
- 250 grams Plum
- 2 tsps cornstarch
- Orange zest (for garnish)
Preparation steps
1.
Rinse the chicken and cut into serving pieces. Season with salt and pepper. Peel the shallots and cut into wedges. Brew the rooibos tea with boiling water. Remove the tea bags.
2.
Heat the oil in a roasting pan. Distribute the chicken pieces in the pan. Add the shallots and almonds. Pour in the Rooibos tea and chicken stock. Add the vanilla beans. Cover and simmer for 40 minutes.
3.
Rinse the plums. Cut in half and remove the pits. Add to the pan and braise for the last 10 minutes.
4.
Whisk the cornstarch with a little cold water. Stir in the sauce and bring to a boil. Season with salt and pepper. Remove the vanilla beans. Serve the chicken with plums and almond sauce. Garnish with orange zest.
