Rosemary Chicken with Eggplant Ragout

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Rosemary Chicken with Eggplant Ragout
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
8984
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie8,984 cal.(428 %)
Protein90 g(92 %)
Fat22 g(19 %)
Carbohydrates308 g(205 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9.7 mg(81 %)
Vitamin K15.8 μg(26 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin52 mg(433 %)
Vitamin B₆4.1 mg(293 %)
Folate113 μg(38 %)
Pantothenic acid27.7 mg(462 %)
Biotin135.3 μg(301 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C301 mg(317 %)
Potassium12,323 mg(308 %)
Calcium1,200 mg(120 %)
Magnesium1,228 mg(409 %)
Iron110.2 mg(735 %)
Iodine1,254 μg(627 %)
Zinc13.3 mg(166 %)
Saturated fatty acids3.2 g
Uric acid497 mg
Cholesterol155 mg
Complete sugar79 g

Ingredients

for
4
For the rosemary chicken
1 chicken (oven-ready, 1.4 kg)
salt
peppers (freshly ground)
sweet ground paprika
vegetable oil (for the pan)
4 Tbsps olive oil
3 sprigs rosemary
For the vegetables
2 Eggplant
1 yellow Bell pepper
2 onions
1 garlic clove
2 Tomatoes
50 liters dry Red wine
50 milliliters Vegetable broth
1 bay leaf
½ tsp freshly chopped thyme
½ tsp freshly chopped oregano
How healthy are the main ingredients?
olive oilrosemarythymeoreganochickensalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Wash the chicken, pat dry, divide into 8 parts, and season with salt, pepper and paprika. Place on an oiled baking sheet and drizzle with olive oil. Wash the rosemary, shake dry, remove the leaves and spread on the chicken pieces. Bake in the oven until golden brown 25-30 minutes. Meanwhile rinse the eggplant, brush, cut into bite-sized cubes and sprinkle with salt. let stand for 10 minutes. Rinse the peppers, cut in half, remove seeds and dice into small pieces.

2.

Peel the onions and garlic and chop finely. Blanch the tomatoes, peel, quarter, remove the core and dice. Heat the remaining olive oil and sweat the onions and garlic until translucent. Add the eggplant and peppers to the onions. Sauté briefly, stir in the tomatoes and deglaze with the wine and the broth. Add the spices and herbs, season with salt and pepper, and let simmer for 5-10 minutes over medium heat. Season the vegetables to taste, if necessary. Divide onto preheated plates and serve with the rosemary chicken.

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