Roast Chicken Leg with Grapes
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
723
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 5 Tbsps olive oil
- ½ tsp Curry powder
- 1 tsp honey
- 1 ½ cups Basmati rice
- 2 shallots (diced)
- ⅜ cup chicken stock
- ⅜ cup white wine
- 1 cup cream
- 2 sprigs thyme
- 1 cup seedless Grape (halved)
- thyme (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Fine grater, 1 Tablespoon, 1 große Non-stick pan, 1 Wooden spoon, 1 großer Pot, 1 Bowl, 1 Whisk, 1 Sieve, 1 Measuring cups
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400F, gas 6.
2.
Brush the chicken legs with 2 tbsp oil and roast in the oven for approx. 35 minutes or a wire rack with a baking sheet underneath to catch the fat.
3.
Mix together 2 tbsp oil with the curry, honey, salt and ground black pepper and brush onto the chicken during the last 10 minutes in the oven.
4.
Cook or steam the rice according to the directions on the packet.
5.
Fry the shallots in the remaining oil and quench with the stock and the wine. Reduce to about half.
6.
Add the cream and the thyme sprigs and simmer until the mixture thickens.
7.
Add the grapes and season the sauce with salt and ground black pepper.
8.
Serve the chicken legs on the rice and pour the sauce over the top. Serve garnished with thyme.
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