Curried Chicken Thighs in Port Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,308 cal. | (62 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,219 mg | (55 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 265 mg | (88 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 419 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 72 g |
Ingredients
- Ingredients
- 8 Chicken legs
- ½ tsp Gingerbread spice
- 1 tsp Curry powder
- ¼ tsp ground Nutmeg
- 1 tsp grated ginger
- 1 tsp peppercorns
- 1 tsp Cumin
- 1 organic Orange
- 1 Lime
- 1 garlic clove
- 5 Tbsps sesame oil
- salt
- cayenne pepper
- 250 milliliters Port wine
- 500 grams carrots
- 1 Red chili pepper
- 200 grams fresh Date
- 100 grams raisins
- 200 grams peeled almonds
- cilantro
Preparation steps
Rinse chicken thighs and pat dry. Carefully loosen skin from flesh with hands, but do not remove skin. Mix gingerbread spices, curry, nutmeg and ginger in a bowl. Finely crush peppercorns and cumin in a mortar. Rinse orange and lime in hot water, wipe dry and finely grate zest. Squeeze juice from orange and lime. Peel garlic and squeeze through a press and mix with spice mixture. Add pepper, cumin and half of lime and orange zest, 2 tablespoons each lime and orange juice and 2 tablespoons oil. Mix well and place part of spice rub under chicken skin. Spread remaining spice rub over outer skin. Cover chicken and refrigerate overnight.
The juice pan with a little oil reap. The legs with salt and cayenne pepper, put into the juice pan and cook for about 45 minutes in a preheated oven at 180°C (approximately 350°F).
After 10 minutes cooking time, remove chicken thighs from oven and pour half of port wine over chicken and return to oven for 10 minutes. Peel carrot peel and quarter lengthwise. Cut chile pepper into thin rings. Remove chicken thighs from oven and spread carrots, peppers and remaining citrus juice and zest over chicken. Turn chicken pieces and return to oven. After 30 minutes total cooking time, remove from oven and turn chicken thighs again and spread remaining oil, dates, raisins and almonds over chicken. Pour remaining port wine over chicken and cook until done. To serve, garnish chicken thighs with cilantro.
