Braised Chicken with Potatoes and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,564 mg | (39 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 420 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams Chicken breasts
- 8 potatoes (cooked)
- salt
- freshly ground pepper
- 150 grams green Olives
- 1 handful dried, black Olives
- 1 ½ lemons
- 50 grams butter
- 2 Tbsps olive oil
- 6 small onions
- 3 garlic cloves
- 1 tsp ground ginger
- 3 bay leaves
- Lemon balm (for garnishing)
- 3 Tbsps roasted Pine nuts
Preparation steps
Rinse and pat dry chicken breasts, cut into 2 cm pieces (approximately 3/4 inch) and season with salt and pepper. Heat 3 tablespoons of oil in a pan and brown chicken on all sides.
Peel onions and cut into strips. Rinse lemons and pat dry, slice.
Heat butter and oil in a roasting pan, saute onions briefly. Add peeled and squeezed through a garlic press garlic and ginger and saute briefly. Add about 400 ml (approximately 1 2/3 cup) of water and mix well, season with salt and pepper. Add chicken adn mix well. Bring to a boil and simmer, covered, for about 30 minutes. Add lemon slices and bay leaf. Add peeled and diced potatoes and black and green olives. Simmer, covered, for about 10-15 minutes. Season with salt and pepper. Arrange chicken vegetables on preheated platter, garnish with lemon balm leaves and pine nuts and serve immediately.
