Chicken with Saffron Rice and Pomegranate
(5 votes)
(5 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
1485
calories
Calories
Healthy, because
Even smarter
Nutritional values
This dish is rich in antioxidants from the pomegranates and protein from the chicken.
Serve this chicken with brown rice or quinoa.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,485 cal. | (71 %) | ||
| Protein | 125 g | (128 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 88.3 μg | (147 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 66.5 mg | (554 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 2,011 mg | (50 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 259 mg | (86 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 798 mg | |||
| Cholesterol | 571 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Chicken drumstick
- 2 Tbsps honey
- 2 Tbsps lemon juice
- 2 Tbsps vegetable oil
- 3 cups chicken stock
- ground Saffron
- 1 ½ cups Basmati rice
- 2 handfuls Spinach
- ½ Papaya (finely sliced, seeds reserved)
- 1 pomegranate (seeds removed)
- 2 Tbsps chopped Pistachio
Preparation steps
1.
Preheat the oven to 350°F and line a baking tray with grease-proof paper.
2.
Place the chicken drumsticks on the baking tray. Mix the honey with the lemon juice, a little salt and the oil, and brush all over the drumsticks. Bake in the oven for around 25 minutes until golden brown, brushing with marinade and turning now and again.
3.
Bring the stock to the boil with a pinch of saffron and a little salt. Add the rice to the stock. Cover and simmer over a low heat for around 20 minutes.
4.
Mix the spinach, papaya flesh and seeds through the rice. Season to taste with salt and ground black pepper and arrange on dishes. Place the chicken drumsticks on top, sprinkle with pomegranate seeds and pistachios and serve.
