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Ingredients
Roast Chicken in Spicy Vegetable Sauce
- Ingredients
- 1 Roasted Chicken (1.2 kg)
- 2 Tbsps clarified butter
- 3 green Bell pepper
- 1 Red Bell pepper
- 6 garlic cloves
- 80 grams almonds (grated)
- 1 tsp Ground cinnamon
- salt
- freshly ground peppers
- 1 Tbsp Chili powder
- Tabasco sauce
- 1 can peeled Tomatoes
- ½ l organic Beef broth
- 70 grams cocoa powder
- 2 Tbsps Sesame seeds
Rinse chicken, pat dry and cut into 8 pieces. Heat butter in a roasting pan, sauté chicken pieces on all sides until browned and season with salt and pepper.
Rinse bell peppers, cut in half, remove seeds and ribs and finely chop. Peel garlic and finely chop. Add bell peppers and garlic to the roasting pan and fry for 10 minutes. Add almonds, cinnamon, pepper, salt, chili powder, a few drops of Tabasco and chopped tomatoes. Cook in a preheated 200°C (approximately 400°F) oven for approximately 15 minutes. Then add broth to the roasting pan and stir. Whisk cocoa powder in a small bowl with a little water until smooth and add mixture to the roasting pan. Cook in the preheated oven for another 45 minutes. Stir in sesame seeds 10 minutes before the end of cooking. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 955 cal. | (45 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |