Spicy Chicken
Spicy Chicken - Devilishly good alternative to the classic spatchcock grilled chicken
Healthy, because
Even smarter
Nutritional values
"A turn-on is a turn-on," is the popular saying. And slim on top of that, my scientist. Because chili and other spice makers from the spice supply strongly heat up the metabolism and thus also the calorie consumption. If you want to save fat, degrease the brew before serving.
A large bowl of salad "across the garden" spices up the spicy chicken dish not only in terms of taste but also with valuable vitamins, minerals and fibre.
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 248 mg |
Ingredients
- Ingredients
- 4 Red chili peppers
- 6 garlic cloves
- 1 small lemon
- 3 Tbsps olive oil
- 1 Roasted Chicken (1.5 kg oven-ready)
- 1 lb medium-sized potatoes
- salt
- peppers
- ¾ cup Chicken broth
- ½ cup white wine
- 3 sprigs rosemary
Kitchen utensils
Preparation steps
Cut the chiles lengthwise and remove seeds. Cut one of the peppers into small pieces. Chop remaining pepper finely.
Peel the garlic cloves. 3 cloves finely chop, cut the rest into slices.
Rinse lemon in hot water, wipe dry. Zest the lemon and juice.
Mix chile, garlic, lemon juice, about 1/2 tsp lemon zest and olive oil.
Rinse chicken and pat dry. With poultry shears, cut out the backbone and sternum. Flatten the chicken using gentle pressure.
Use a sharp knife to cut small slits in the chicken skin.
Place chile pieces and garlic slices in slits.
Place chicken in a shallow dish with the marinade and rub briefly with hands. Marinate for 2-3 hours in the refrigerator.
Rinse, peel, and cut potatoes in half lengthwise.
Place chicken with the meat side up in a roasting pan or a deep baking tray. Place potatoes around the chicken, season with salt and pepper.
Preheat oven at 200 ° C (fan not recommended, gas mark 3 or about 390 ° F) Place chicken on the bottom rack. Combine broth and wine. After 30 minutes, baste with broth and white wine mixture. Roast for 50 minutes in total.
Break the rosemary sprigs into pieces and add to the roasting pan last five minutes of cooking.
