Potato Chicken Pot with Olives, Almonds and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,055 cal. | (98 %) | ||
| Protein | 168.55 g | (172 %) | ||
| Fat | 110.18 g | (95 %) | ||
| Carbohydrates | 87.9 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.79 g | (63 %) |
| Vitamin A | 246.74 mg | (30,843 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 17.31 mg | (144 %) | ||
| Vitamin B₁ | 0.92 mg | (92 %) | ||
| Vitamin B₂ | 2.04 mg | (185 %) | ||
| Niacin | 71.63 mg | (597 %) | ||
| Vitamin B₆ | 3.39 mg | (242 %) | ||
| Folate | 169.64 μg | (57 %) | ||
| Pantothenic acid | 7.85 mg | (131 %) | ||
| Biotin | 47.87 μg | (106 %) | ||
| Vitamin B₁₂ | 2.33 μg | (78 %) | ||
| Vitamin C | 194.07 mg | (204 %) | ||
| Potassium | 3,668.3 mg | (92 %) | ||
| Calcium | 466.12 mg | (47 %) | ||
| Magnesium | 399.57 mg | (133 %) | ||
| Iron | 14.54 mg | (97 %) | ||
| Iodine | 4.5 μg | (2 %) | ||
| Zinc | 16 mg | (200 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Cholesterol | 764.16 mg |
Ingredients
- Ingredients
- 4 handfuls parsley
- 2 handfuls oregano
- 250 grams blanched almonds
- 250 grams green Olives
- 2 Tbsps green Chili paste
- 100 milliliters olive oil
- 3 mild, red chili peppers
- 8 garlic cloves
- 2 lemons (juiced)
- 4 Tbsps Dijon mustard
- 12 Chicken legs
- 800 grams waxy potatoes
- 6 red onions
- 400 milliliters Vegetable broth
- 300 milliliters dry white wine
- salt
- peppers
Preparation steps
Rinse the parsley and the oregano, shake dry, pluck the leaves and chop finely. Put 2-3 tablespoons chopped parsley aside. Chop the almonds with the olives coarsely and mix with the green chile paste and herbs. Stir in 2-3 tablespoons of olive oil and set aside.
Rinse, seed and chop the red chile pepper. Peel the garlic and finely chop. Stir the red chile pepper with the garlic, lemon juice and dijon mustard in another bowl.
Rinse the chicken drumsticks, pat dry and sprinkle with chile and mustard mixture. Let marinate covered for about 15 minutes.
Peel the potatoes and cut into wedges. Peel the red onions and cut into rings.
Heat the remaining olive oil in a large roasting pan. Remove the chicken drumsticks from the marinade, drain and fry until brown on all sides. Remove the drumsticks from the pan.
Mix the potatoes and red onions with almond-olive mixture, and place in the same roasting pan. Place the chicken pieces over it, sprinkle with the remaining marinade, and pour the vegetable broth and the white wine. Cook in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 40 minutes.
If necessary, season with salt and pepper. Serve sprinkled with the remaining parsley.
