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Ingredients
Spring Chicken with Blood Orange and Cream
- Ingredients
- 2 Poussin (about 450 g)
- salt
- peppers (freshly ground)
- ½ tsp Curry powder
- 1 tsp hot ground paprika
- 1 tsp grated Orange peel
- 1 tsp lemon juice
- 4 Tbsps olive oil
- 400 grams Whipped cream (minimum 10% fat content)
- 250 milliliters chicken stock (from a jar)
- 3 Blood orange
- 50 grams butter
- Fresh herbs (for garnish)
Preheat the oven to 180°C (approximately 350°F).
Rinse the spring chicken inside and out and pat dry. Mix together the salt, pepper, curry powder, paprika, grated orange zest, lemon juice and olive oil. Rub it all over the spring chicken. Put the chicken into an oven-safe dish. Mix the sour cream with the chicken stock and pour some of it over the chicken. Cook for 50-60 minutes, basting several times with the remaining cream and stock mixture.
Meanwhile, peel the blood oranges and cut out the sections with a sharp knife.
Cut the butter into small pieces and distribute around the chicken 5 minutes before the end of cooking. After cooking, remove the chicken and keep warm. Place the orange sections in the sauce. Heat briefly and season the with salt and pepper.
To serve, divide the chicken and arrange on hot plates with the sauce and fresh herbs for garnish.
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |