Peanut Chicken Kebabs
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs (meat skinned and diced)
- 3 Tbsps Peanut oil
- 1 tsp Spices (equal parts of ground ginger, black and white pepper, cayenne pepper)
- 3 shallots (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp freshly grated ginger
- 2 chili peppers (finely chopped)
- ⅔ cup white wine
- 1 cup Coconut milk
- 1 Tbsp honey
- ½ cup Crème fraiche
- 2 Tbsps chopped cilantro
- 1 Tbsp Fish sauce
- freshly ground peppers
Preparation steps
1.
Mix together the chicken, 2 tablespoons oil and the spice mixture. Cover and chill.
2.
Heat the remaining oil in a frying pan and gently cook the the shallots and garlic without browning.
3.
Stir in the ginger and chillies, then stir in the white wine. Boil until reduced, then add the coconut milk, honey and creme fraiche and simmer, stirring occasionally, to produce a creamy sauce.
4.
Strain through a sieve, add the coriander and add fish sauce to taste.
5.
Thread the chicken onto skewers and fry or grill for 5-6 minutes, turning frequently. Put on serving plates and serve with the sauce.
