Poussin with Blood Oranges
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
738
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 738 cal. | (35 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 62.6 mg | (522 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 172 mg | (181 %) | ||
| Potassium | 1,964 mg | (49 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 796 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 65 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams shallots
- 3 Tbsps sugar
- 200 milliliters Blood orange juice
- salt
- peppers
- 2 Poussin (250 grams)
- 3 Blood orange
- 1 sprig rosemary
Preparation steps
1.
Peel shallots. Caramelize sugar in a pan for a few seconds and add shallots, caramelize for a few minutes. Deglaze pan with orange juice and simmer on medium heat for 5 minutes, season with salt and pepper.
2.
Season poussins with salt and pepper and arrange on a lined with parchment paper baking sheet. Add shallots with braising liquid and roast in preheated oven at 200°C (approximately 400°F) for about 40 minutes.
3.
Peel oranges, removing as much pith as possible, and cut into quarters. Rinse and shake dry rosemary, pluck off leaves and chop. Add oranges to rosemary to the pan and roast for 10 minutes more. Remove poussins from the oven and serve.
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