Chicken with paprika-peanut-sauce to new potatoes

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash 1 lime thoroughly and cut into slices. Wash chicken thoroughly inside and out and pat dry. Slice the lime and put some salt and pepper in the chicken's abdominal cavity.

2. 2

   Close with wooden skewers, tie the legs together with kitchen string. Mix 3-4 tbsp. oil, 1 tsp. salt, paprika and a little pepper. Place the chicken with the breast side down on the fat pan of the ba

3. 3

   Pour on approx. 125 ml of water and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours.

4. 4

   Wash the potatoes thoroughly and let them drain. Mix 2 tablespoons of oil with salt and pepper, mix with the potatoes. After about half of the frying time, turn the chicken and spread with the remaining seasoning mixture.

5. 5

   Spread the potatoes around the chicken and finish frying. Turn the potatoes once in between.

6. 6

   Peel and finely chop the garlic. Clean, wash and drain the spring onions. Cut spring onion green into fine rings, dice or chop the white part finely. Halve 1 lime and squeeze the juice.

7. 7

   Wash the parsley, shake dry and cut the leaves into fine strips, except for something to garnish.

8. 8

   Heat 1 tablespoon of oil in a frying pan, sauté the light-coloured spring onions and garlic in it. Add the peanut cream while stirring and melt. Add 250 ml water and stir until a thin smooth sauce is formed.

9. 9

   Stir in aiwar and sambal oelek, season to taste with soy sauce and 2-3 tbsp lime juice.

10. 10

    Lift the chicken out of the fat pan, remove kitchen string and wooden skewers, cut the chicken in half and portion. Mix paprika-peanut-sauce with potatoes and broth of the chicken and put it on a big plate.

11. 11

    Arrange chicken with lime wedges on top. Sprinkle with spring onion rings and parsley and garnish.

Nutrition Facts

KCAL
840 kcal

CARBS
28 g

FATS
52 g

PROTEINS
63 g