Spicy Chicken with Fruity Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 13.87 g | (14 %) | ||
| Fat | 7.3 g | (6 %) | ||
| Carbohydrates | 23.73 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.53 g | (22 %) |
| Vitamin A | 453.57 mg | (56,696 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 6.33 mg | (53 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 131.42 μg | (44 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 21.88 mg | (23 %) | ||
| Potassium | 421.06 mg | (11 %) | ||
| Calcium | 42.69 mg | (4 %) | ||
| Magnesium | 39.39 mg | (13 %) | ||
| Iron | 2.94 mg | (20 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 3.87 g | |||
| Cholesterol | 36.71 mg |
Ingredients
- Ingredients
- 1 chicken (ready to cook)
- salt
- 3 Tbsps Ketchup
- ½ tsp Chili powder
- 250 grams red Lentils
- 600 milliliters Chicken broth
- 100 grams fresh Pineapple
- 1 carrot
- 1 stalk Celery
- ½ bunch parsley
- 2 Tbsps butter
- 1 tsp Curry powder
- 1 Tbsp balsamic vinegar
Preparation steps
Divide chicken into wings, legs and breast pieces and season with salt and pepper. Line a baking sheet with aluminum foil and add chicken pieces. Mix ketchup and chili powder in a bowl and brush over the chicken pieces. Bake on the middle rack in the preheated oven (220°C/approximately 425°F) for about 40 minutes, basting occasionally with the drippings.
Rinse lentils under running water in a colander, drain, then cook for about 5 minutes in the boiling broth. Cut pineapple into small pieces.
Peel carrot and cut into very small pieces.
Rinse celery, trim and chop very finely. Chop some of the celery leaves.
Rinse the parsley, chop, shake dry and pluck the leaflets.
Heat butter and sauté curry powder briefly. Add the pineapple and cook for about 3 minutes. Stir in the lentils, carrot, celery, parsley and vinegar. Season to taste and serve with the chicken parts. Garnish with celery leaves.
