Chicken with Red Cabbage

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Chicken with Red Cabbage
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 37 min.
Ready in
Calories:
787
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie787 cal.(37 %)
Protein125 g(128 %)
Fat23 g(20 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A1.9 mg(238 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.5 mg(46 %)
Vitamin K47 μg(78 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin79 mg(658 %)
Vitamin B₆3.1 mg(221 %)
Folate116 μg(39 %)
Pantothenic acid5.2 mg(87 %)
Biotin19.4 μg(43 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C110 mg(116 %)
Potassium2,178 mg(54 %)
Calcium159 mg(16 %)
Magnesium192 mg(64 %)
Iron7.1 mg(47 %)
Iodine11 μg(6 %)
Zinc6.1 mg(76 %)
Saturated fatty acids5.4 g
Uric acid1,004 mg
Cholesterol330 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
4 lemons
1 Red chili pepper
peppers (freshly ground)
salt
3 garlic cloves
2 Red onions
Peanut oil
2 chicken (Parts, about 1 kg, from the butcher)
½ Red cabbage
4 carrots
300 milliliters chicken stock
How healthy are the main ingredients?
lemonsaltgarlic cloveonionchickenRed cabbage

Preparation steps

1.

Squeeze juice from lemons. Rinse chile pepper, cut in half, remove seeds and chop. Peel garlic. Peel the onions and cut into thin rings.

2.

Mix lemon juice with chile pepper, pepper to taste and onions. Whisk in 200-250 ml (approximately 3/4-1 cup) peanut oil. Press in the garlic. Season marinade with salt to taste.

3.

Place the chicken pieces in a bowl and pour the marinade over. Marinate approximately 2 hours in the refrigerator.

4.

Meanwhile, trim red cabbage, quarter, remove stalk and cut into fine strips. Peel carrot and cut into thick slices.

5.

Add 100 ml (approximately 1/4 cup) peanut oil to a large saucepan and heat. Lift the chicken pieces from the marinade and drain. Fry in hot oil until golden brown on all sides, turning occasionally. Remove and keep warm.

6.

Add the cabbage and the carrots to the remaining oil in the saucepan and cook for about 5 minutes over low heat while stirring. Add chicken pieces and the marinade (along with the onions). Add chicken stock, cover and simmer over low heat about 30 minutes. Garnish to taste with herbs. Serve with rice, if desired.

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