Chicken with BBQ crust & Cole Slaw
easy
135 mins
135 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 1 TABLESPOON Butter
- 50 g + some brown sugar
- 100 ml + 3-4 tablespoons apple vinegar
- 100 ml Worcester sauce
- 150 g Tomato ketchup
- 7-10 Tbsp salt, pepper
- 1 (approx. 1.5 kg) Organic chicken
- 7-10 Tbsp Oil
- 1 (approx. 800 g) Pointed cabbage
- 2 Carrots
- 200 g Schmand
- 6 TABLESPOONS mayonnaise
Directions
- 1
For the BBQ sauce, peel and finely dice the onions and garlic. Heat the butter. Fry the onions and garlic in it. Sprinkle 50 g sugar on top and caramelise. Deglaze with 100 ml vinegar, Worcester sauce and ketchup, bring to the boil.
- 2
Simmer at medium heat for about 15 minutes. Season to taste with salt and pepper.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cut the chicken (see page 63), wash and pat dry. Season with salt and pepper. Spread on an oiled fat pan (deep baking tray).
- 4
Spread with half the BBQ sauce. Roast in the hot oven for about 1 1⁄2 hours. After 45 minutes, coat with the rest of the BBQ sauce.
- 5
In the meantime, clean, wash and quarter the cabbage for the Cole Slaw cabbage and slice or cut it into strips from the stalk. Peel, wash and grate the carrots. Knead cabbage and carrots, 1 teaspoon salt, pepper and a pinch of sugar.
- 6
Leave to stand for about 10 minutes. Mix sour cream, mayonnaise and 3-4 tbsp vinegar. Season with salt, pepper and 1 pinch of sugar. Mix with the cabbage. Leave to stand for about 1 hour, season to taste. Serve everything.
- 7
French fries taste good with it.
Nutrition Facts
810 kcal
40 g
42 g
63 g
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