Spiced Spanish-style Chicken
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 4 Chicken drumstick (skin on)
- 2 Tbsps olive oil
- 1 Tbsp smoked paprika
- For the salad
- 4 Tbsps olive oil
- 2 onions (peeled and finely sliced)
- 2 Eggplant (cut in half lengthways and finely sliced)
- 1 medium Zucchini (diced)
- 2 garlic cloves (finely chopped)
- 3 red peppers (seeded and cut into strips)
- 2 cups canned Tomatoes
- 1 tsp Coriander (crushed)
- salt
- peppers
- fresh Basil
- ½ lemon (juiced)
Product recommendation
Chilli Chicken with Ratatouille
Spicy chilli paste or even harissa can be rubbed onto the chicken before roasting
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6
2.
Roast the chicken legs in the oven rubbed with the oil and paprika and seasoning for 25-30 minutes until cooked. Set aside to rest.
3.
Meanwhile heat the oil in a pan and cook the onions until deep gold and sweet.
4.
Add the aubergines and cook for 2 minutes, then add the courgettes and cook for 2 minutes, then add the peppers and garlic and cook for 5 minutes.
5.
Add the tomatoes and coriander seeds and leave to simmer for at least 30 minutes over a very low heat, stirring occasionally, until the vegetables are very soft. Season and sprinkle over the basil
6.
Squeeze the lemon over the chicken and serve with the ratatouille.
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