Marinated Chicken Breast with Caramelized Carrots and Saffron Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,504 mg | (38 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 100 grams yellow onion
- 2 garlic cloves
- ½ tsp Cumin
- ¼ tsp fresh ginger
- ¼ tsp ground cinnamon
- salt
- peppers
- 1 generous pinch Saffron
- 2 Tbsps vegetable oil
- 300 grams potatoes
- ½ tsp Saffron
- salt
- 150 grams carrots
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- peppers
- paprika
- fresh cilantro
Preparation steps
Peel and chop the onions and garlic and process with the cumin seeds, ginger, cinnamon, pinch saffron and 1 tablespoon oil in an electric spice grinder until mixture resembles a paste. Season with salt and pepper. Rinse the chicken breasts, pat dry, coat with the paste and let marinate for at least 1 hour in refrigerator. Heat the remaining oil in a pan, sear the chicken and saute over medium cook until done, about 12 minutes.
Peel the potatoes. Bring water with salt and saffron to a boil and cook the potatoes about 20 minutes. Peel the carrots and halve crosswise, then cut lengthwise into thin slices. Cook in boiling salted water for about 3 minutes. Drain in a colander, rinse with cold water and drain. Combine lemon juice and sugar with the carrots and cook, stirring, until glazed. Season with pepper, paprika and salt. Pluck the cilantro leaves from the stems, finely chop and mix with the carrots. Cut the chicken breast into slices and drizzle with the sauce. Serve with saffron potatoes and glazed carrots.
