Spicy Baby Chicken

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Spicy Baby Chicken
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
633
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie633 cal.(30 %)
Protein99 g(101 %)
Fat21 g(18 %)
Carbohydrates9 g(6 %)
Sugar added6 g(24 %)
Roughage1.1 g(4 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin K63.1 μg(105 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin61.9 mg(516 %)
Vitamin B₆2.2 mg(157 %)
Folate60 μg(20 %)
Pantothenic acid3.6 mg(60 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C26 mg(27 %)
Potassium1,306 mg(33 %)
Calcium160 mg(16 %)
Magnesium128 mg(43 %)
Iron5.3 mg(35 %)
Iodine8 μg(4 %)
Zinc4.8 mg(60 %)
Saturated fatty acids4.6 g
Uric acid746 mg
Cholesterol260 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
4 Poussin (each weighing approx. 450 g)
2 red chili peppers (deseeded and finely chopped)
4 tsps black peppercorns
2 tsps Coriander
fresh ginger (peeled and finely diced)
3 cloves garlic cloves
2 sprigs rosemary
1 tsp coarse Sea salt
6 Tbsps olive oil
1 cup cherry Tomatoes
2 Tbsps honey
0.333 cup white wine
½ cup chicken stock
1 bunch Arugula
shaved Parmesan
How healthy are the main ingredients?
TomatoArugulaolive oilhoneygarlic cloverosemary
Preparation

Kitchen utensils

1 großer Pot mit Deckel, 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Carving fork, 1 Plate, 1 Fine-mesh sieve, 1 Bowl, 1 Large knife, 1 Paper towel

Preparation steps

1.
Heat the oven to 200ºC (180ºC fan) 400ºF, gas 6. Wash the poussins, pat dry and cut open along the backbone using poultry shears or scissors. Turn the poussins over and flatten out, pressing the breast down so that the legs splay out to the sides.
2.
Grind the chillis, peppercorns, coriander, ginger, garlic, rosemary and salt in a pestle and mortar. Mix in the olive oil to make a paste and rub into the poussins inside and out.
3.
Place the poussins in a roasting tin and roast in the oven for 20 minutes. Drop the tomatoes into boiling water for a few seconds, then skin, halve and deseed.
4.
Warm the honey in a small pan, brush over the poussins and scatter over the tomatoes. Return the poussins to the oven for a further 5 - 10 minutes or until the poussins are cooked through then place on warm plates. Pour the wine and stock into the roasting pan and bring to a boil on the hob. Season with salt and pepper and pour over the poussins. Serve with rocket and parmesan

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