Stuffed Poularde
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,180 cal. | (56 %) | ||
| Protein | 247 g | (252 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 95.1 μg | (159 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 154.4 mg | (1,287 %) | ||
| Vitamin B₆ | 5.5 mg | (393 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 9.6 mg | (160 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 3,060 mg | (77 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 330 mg | (110 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 1,907 mg | |||
| Cholesterol | 688 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 chicken (each 150 grams, with skin and bone)
- 4 King prawn (ready to cook, deveined and peeled down to the tail segment)
- 1 red chili pepper
- 1 garlic clove
- 1 organic Orange
- 2 Tbsps vegetable oil
- 1 Tbsp honey
- salt
- peppers
- 2 Tbsps apple cider vinegar
- 250 grams Melon (such as musk melon)
- 150 grams Arugula
Preparation steps
Rinse and pat dry the poularde breasts. With a sharp knife cut a pocket in the center of each. Rinse the prawns, pat dry and place into the pockets, allowing the tail to protrude.
Rinse the chile pepper, cut in half, remove seeds and ribs and finely chop. Peel garlic and chop finely. Rinse orange in hot water, wipe dry, zest the peel and squeeze out the juice. Combine 2 tablespoons of the juice with garlic, chile pepper, oil and honey. Season with salt and pepper and brush breasts with a little marinade. On a hot grill, cook skin side down until golden brown for 6-8 minutes (with enough distance from the coals). Then turn and finish grilling for 5-6 minutes until golden brown. Combine remaining orange juice with zest and vinegar with remaining marinade mix and season for the dressing.
From the melon using a potato peeler, cut thin strips. Rinse and spin dry the arugula. Serve with melon on plates and drizzle with the dressing. Cut poularde in slices, arrange on top and serve with the salad.
