Chicken with Shallots and Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 32.09 g | (33 %) | ||
| Fat | 20.29 g | (17 %) | ||
| Carbohydrates | 25.57 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.21 g | (11 %) |
| Vitamin A | 148.26 mg | (18,533 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 2.13 mg | (18 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 12.28 mg | (102 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 36.78 μg | (12 %) | ||
| Pantothenic acid | 1.59 mg | (27 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 17.66 mg | (19 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 67.43 mg | (7 %) | ||
| Magnesium | 53.94 mg | (18 %) | ||
| Iron | 2.84 mg | (19 %) | ||
| Zinc | 2.44 mg | (31 %) | ||
| Saturated fatty acids | 5.56 g | |||
| Cholesterol | 166.64 mg |
Ingredients
- Ingredients
- 4 Chicken thigh
- 6 shallots
- salt
- peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters Red wine
- 250 grams canned Tomatoes
- 1 Fennel
- 1 Tbsp butter
- 250 grams Couscous
- 400 milliliters Chicken broth
Preparation steps
Rinse chicken legs, pat dry and divide at the joint. Peel shallots and cut into wedges. Season chicken with salt and pepper. Heat oil in a pan and brown chicken on all sides. Remove from the pan and saute shallots in the same pan until translucent. Add tomato paste and saute briefly. Add wine to the pan and simmer for a few minutes. Add tomatoes and season with salt and pepper, return chicken pieces to the pan. Simmer, covered, for about 25 minutes on low heat, stirring occasionally. Add water to the pan as necessary.
Rinse fennel, halve and remove hard stalk, chop. Cut fennel leaves finely. Heat butter in the pan and saute fennel for about 5 minutes or until translucent. Add couscous and deglaze pan with broth. Season with salt and pepper and simmer for about 10 minutes. Add fennel leaves and mix well.
Season shallot sauce to taste. Arrange chicken with coucous on plates and drizzle with sauce. Serve.
