Chicken with red cabbage
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 125 g | (128 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 79 mg | (658 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 2,178 mg | (54 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 1,004 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
Squeeze juice from lemons. Rinse chile pepper, cut in half, remove seeds and chop. Peel garlic. Peel the onions and cut into thin rings.
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.
Place the chicken pieces in a bowl and pour the marinade over. Marinate approximately 2 hours in the refrigerator.
Meanwhile, trim red cabbage, quarter, remove stalk and cut into fine strips. Peel carrot and cut into thick slices.
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.
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.