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| Difficulty: | easy |
| Preparation: | 20 min |
| Ready in: | 65 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 368 | 18% |
| Protein | 14 g | 28% |
| Fat | 17 g | 21% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 48 g | 18% |
| Roughage | 9 g | - |
| Saturates | 2 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 1 | chicken weighing approx. 1.2 kg, cleaned and prepared |
| 2 teaspoons | Curry powder |
| 2 teaspoons | paprika |
| 6 cloves | garlic peeled |
| 4 | onions roughly chopped |
| 3 ⅓ cups | potatoes |
| 1 cup | chicken stock |
| 2 | red peppers |
| 3 ⅓ cups | tomatoes |
| ⅓ cups | green Olives stoned |
| 4 tablespoons | olive oil |
| 2 | bay leaves |
| salt | |
| 2 | red peppers |
| Parsley leaf (to garnish) |
Directions
1 Peel and dice the potatoes. Wash, halve, deseed and roughly dice the peppers. Drop the tomatoes into boiling water for a few seconds, then skin, quarter, deseed and dice.
2 Joint the chicken into 8 pieces and rub with salt, pepper, curry powder and paprika. Heat the oil in a flameproof dish and quickly brown the chicken pieces on all sides. Take the meat out of the dish.
3 Sweat the onions in the oil until translucent. Add the garlic, bay leaves and potatoes and sweat briefly. Add the stock.
4 Add the chicken pieces to the dish, season with salt and pepper and cook in an oven preheated to 180°C | 350F | gas 4 for about 20 minutes. Then add the peppers, tomatoes and olives and cook for a further 15-20 minutes, until everything is done.
5 Baste the meat frequently with the liquid during cooking. Finally season to taste with salt and pepper and serve garnished with parsley.
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