Spicy Baby Chicken
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
633
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 63.1 μg | (105 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 61.9 mg | (516 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,306 mg | (33 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 746 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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