Honey Orange Chicken with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 11.91 g | (12 %) | ||
| Fat | 11.99 g | (10 %) | ||
| Carbohydrates | 39.75 g | (27 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 9.84 g | (33 %) |
| Vitamin A | 322.21 mg | (40,276 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 1.03 mg | (9 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 6.26 mg | (52 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 149.61 μg | (50 %) | ||
| Pantothenic acid | 0.86 mg | (14 %) | ||
| Biotin | 3.81 μg | (8 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 163.88 mg | (173 %) | ||
| Potassium | 746.88 mg | (19 %) | ||
| Calcium | 178.16 mg | (18 %) | ||
| Magnesium | 64.32 mg | (21 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.61 g | |||
| Cholesterol | 46.47 mg |
Ingredients
- Ingredients
- 1 chicken (approximately 1.4 kg)
- salt
- freshly ground peppers
- 4 organic Oranges
- 50 grams melted butter
- 500 grams Savoy cabbage
- 2 Red Bell pepper
- vegetable oil (for the pan)
- 250 milliliters Chicken broth
- 5 fresh bay leaves
- 3 sprigs thyme
- 2 sprigs parsley
- 2 Tbsps honey
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse chicken, pat dry and season the inside with salt and pepper. Rinse 2 oranges with hot water, pat dry and cut into pieces. Fill chicken with half of orange slices and secure with toothpicks and season chicken with salt and pepper. Brush chicken with a little butter and place chicken with the breast side down in a roasting pan. Cook in the preheated oven for about 30 minutes. Brush with remaining butter during the cooking time.
Rinse cabbage, trim and cut into strips. Squeeze juice from remaining oranges. Rinse bell peppers, cut in half, remove seeds and ribs and cut into pieces.
Remove chicken from the roasting pan, add cabbage to the roasting pan and season with salt and pepper. Cover cabbage with remaining orange pieces and bell peppers. Pour orange juice and a little broth over top. Place chicken breast side up on top. Rinse herbs, shake dry and tie into a bouquet. Add herb bouquet into the roasting pan and cook in the preheated oven again for another 35-40 minutes until golden brown. Add broth as needed. Melt honey in a small saucepan, add chopped parsley and pour over the chicken during the last 10 minutes of the cooking time.
Before serving, season to taste and remove herb bouquet.
