Spiced Chicken
Spiced Chicken - Delicious, fragrant and crisp from the oven
Healthy, because
Even smarter
Nutritional values
With one portion, the daily target of protein is amply covered. The fennel scores with its aromatic taste plus high content of beta-carotene and essential oils, which really soothe the stomach and intestines.
If the fennel tubers still have fresh, crisp green, all the better: you can wash them like dill, shake them dry, chop them and finally sprinkle them over the finished dish.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 420 mg | |||
| Cholesterol | 225 mg |
Ingredients
- Ingredients
- 1 Roasted Chicken (about 1.5 kg, cut into 8 pieces)
- 1 Tbsp fennel seeds
- 1 tsp white peppercorns
- 1 Star anise
- 1 pinch ground cinnamon
- salt
- 3 Tbsps olive oil
- 2 large Fennel bulb (about 600 grams)
- peppers
- ½ lemon
- ½ cup white wine (or white grape juice)
- 5 Tbsps dry Vermouth (or chicken broth)
- ¾ cup chicken stock
Kitchen utensils
Preparation steps
Rinse the chicken pieces and pat dry with paper towels. Trim excess fat.
Combine fennel seeds, peppercorns, star anise, ground cinnamon and about 1/2 teaspoon salt in a mortar and finely crush. Rub spice mixture over the chicken pieces.
Heat 2 tablespoons oil in a roasting pan over medium heat and cook the chicken pieces on all sides until golden brown, 5-10 minutes.
Meanwhile, trim fennel bulb, rinse and cut lengthwise into slices.
Remove chicken parts from the roasting pan and sauté the fennel 2-3 minutes over medium heat. Season with salt and pepper.
Squeeze lemon half. Mix together 1 tablespoon lemon juice, white wine and vermouth. Pour over the fennel and let it boil for 3-4 minutes.
Pour in the chicken stock, place chicken pieces on the vegetables and cook in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for about 20 minutes. Raise temperature to 225°C (fan 200°C, gas: mark 2-3) (approximately 425°F) and cook for another 10 minutes.
Remove chicken parts from the roasting pan and place on a baking sheet. Turn oven to broil and place baking sheet under the broiler; cook chicken until crispy, watching carefully.
Remove fennel slices from the pan with a slotted spoon and boil liquid for 3-4 minutes over high heat. Return fennel to pan, season to taste and serve with the chicken.
