Chickens with Middle Eastern Spices
Nutritional values
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 75.9 mg | (633 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,548 mg | (39 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 916 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 dried Figs
- 1 organic Orange
- 2 chicken (ready to cook, 800 grams - 1 kg)
- 4 garlic cloves
- 5 centimeters ginger
- salt
- cayenne pepper
- 2 Tbsps honey
- 4 Tbsps olive oil
- 1 Tbsp Baharat
- olive oil (for roasting)
- 1 handful Fresh herbs (such as peppermint and sage)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Finely dice the figs. Rinse the orange with hot water, dry and finely grate the peel. Squeeze the juice of the orange and drizzle 2-3 tablespoons of the juice over the figs. Mix in the orange zest.
Rinse the chickens and pat dry. Peel the garlic and ginger, chop finely and spread inside the chickens. Season the inside of each chicken with salt and cayenne pepper and tie with a kitchen string. Mix together the honey, oil, Baharat spice blend and fig mixture and spread on the outside of the chickens. Brush the chickens with salt and cayenne pepper. Rinse and shake dry the herbs. Put the chickens in an oiled baking dish and garnish with the herb leaves. Bake in the oven for about 1 hour. If needed, add some water to the baking dish.
Serve with side dishes such as couscous.
