Spicy Chicken Drumsticks
Spicy Chicken Drumsticks - Simple and delicious - and the best thing for parties
Healthy, because
Even smarter
Nutritional values
The hearty oven dish provides you with plenty of potassium thanks to the potatoes. The mineral is indispensable for the excitation of nerves and muscles and for the conduction of stimuli in the heart muscle. In addition, the chicken meat provides almost the entire daily requirement of niacin - gives energy and keeps the nerve cells fit.
Put fresh broccoli on top of the potatoes and use a little more broth for cooking. Vegetables are an excellent source of vitamins and minerals, and the fibre helps digestion.
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 68 mg |
Ingredients
- Ingredients
- ½ Orange
- 12 Chicken drumstick (each about 90 grams)
- 5 Tbsps Ketchup
- 2 Tbsps honey
- salt
- peppers
- 2 small onions
- ½ bunch parsley
- 2 lbs waxy potatoes
- 2 Tbsps olive oil
- 2 tsps ground paprika (sweet)
- 1 ¼ pints Chicken broth
Kitchen utensils
Preparation steps
Squeeze juice from the orange. Rinse chicken drumsticks, pat dry and place in a bowl. Add the ketchup, honey and 3 tablespoons orange juice and mix to combine, then season with salt and pepper. Cover and let marinate in the refrigerator for 1 hour.
Peel onions and slice into very thin rings.
Rinse the parsley, shake dry, pluck leaves and finely chop.
Peel the potatoes and cut on a madoline into slices, about 5 mm (approximately 1/4 inch) thick.
Mix potatoes with the onions, parsley, oil and paprika in a bowl, then season with salt and pepper.
Spread mixture thinly on a baking sheet. Pour in 400 ml (approximately 2 cups) broth and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 10 minutes.
Lift the drumsticks from the marinade and drain well. Place chicken on potatoes and bake until cooked through and broth has evaporated, 30-35 minutes. Serve hot.
