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Spicy Chicken with Red Onion and Leaves

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Spicy Chicken with Red Onion and Leaves
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
670
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie670 kcal(32 %)
Protein50.35 g(51 %)
Fat36.27 g(31 %)
Carbohydrates43.65 g(29 %)
Sugar added8.62 g(34 %)
Roughage7.69 g(26 %)
Vitamin A670.6 mg(83,825 %)
Vitamin D0.19 μg(1 %)
Vitamin E3.36 mg(28 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.54 mg(49 %)
Niacin21.04 mg(175 %)
Vitamin B₆1.16 mg(83 %)
Folate170.46 μg(57 %)
Pantothenic acid2.75 mg(46 %)
Biotin7.58 μg(17 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C88.59 mg(93 %)
Potassium1,393.7 mg(35 %)
Calcium145.63 mg(15 %)
Magnesium117.16 mg(39 %)
Iron4.71 mg(31 %)
Iodine2.15 μg(1 %)
Zinc5.73 mg(72 %)
Saturated fatty acids15.42 g
Cholesterol250.8 mg
Author of this recipe:

Ingredients

for
4
For the chicken
4 tablespoons
8
1
onion (finely chopped)
2 cloves
garlic (finely chopped)
2 teaspoons
Chili powder (or more, according to taste)
1 teaspoon
ground Cumin
4
large tomatoes (seeds removed and chopped)
1 tablespoon
chopped thyme
2 tablespoons
2 tablespoons
Corn kernel (from one sweet cob)
For the salad
2 handfuls
baby Spinach (washed)
1
small Red onion (sliced)
½
Cucumber (finely sliced)
1
small Mango (peeled and sliced)
2 tablespoons
chopped parsley
lemon juice (from 1 lemon)
3 tablespoons
4 slices
Preparation

Kitchen utensils

1 Small pot, 1 Skillet, 2 Small bowls, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine-mesh sieve, 1 Kitchen towel, 1 Food processor, 1 Slotted spatula, 1 Glass

Preparation steps

1.
Make two slashes in each of the chicken drumsticks with a sharp knife. Heat half the oil in a wide, deep pan and sear the drumsticks over a high heat until they are lightly browned - you may have to do this in batches. Remove the drumsticks from the pan and set aside.
2.
Heat the remaining oil in the pan and gently cook the onion until soft but not brown. Add the garlic, cook for two minutes then add the chilli powder and cumin and cook for one more minute, stirring all the time.
3.
Add the tomatoes, thyme, vinegar and honey, bring to a simmer then return the chicken to the pan. Cook very gently for 30-40 minutes, stirring from time to time, or until the chicken is tender. Add the sweetcorn kernels and season to taste with a little sea salt.
4.
For the salad, mix the leaves, onion, cucumber and mango together, scatter over the parsley and dress with the lemon juice and walnut oil.