Chicken with spare ribs marinade and Cole Slaw
easy
135 mins
135 mins
Ingredients
- 3 Onions
- 2 Garlic cloves
- 50 g Butter
- 50 g demerara sugar
- 100 ml + 3-4 tablespoons apple vinegar
- 150 g Tomato Ketchup
- 100 ml Worcestershire sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1.3 kg) Chicken
- 1 (approx. 800 g) Head pointed cabbage
- 2 Carrots
- 1 pinch Sugar
- 150 g clotted cream
- 6 TABLESPOONS Salad Mayonnaise
- 7-10 Tbsp Oil
Directions
- 1
For the marinade, peel 2 onions and dice them finely. Peel and finely chop the garlic. Melt butter in a pan and fry onion and garlic until translucent. Sprinkle with brown sugar and allow to caramelize briefly. Deglaze with 100 ml cider vinegar, ketchup and Worcestershire sauce, bring to the boil. Let it boil down at medium heat for about 15 minutes. Season with salt and pepper
- 2
Wash chicken outside and inside, dab dry and cut into 10 pieces. Season with salt and pepper. Spread on the oiled fat pan of the oven. Spread with half of the marinade. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours. After half of the baking time, coat with the remaining marinade
- 3
In the meantime clean, wash and quarter the cabbage and cut out the stalk. Halve the cabbage quarters again and cut into fine strips. Peel, wash and roughly grate the carrots. Peel and finely grate 1 onion. Mix cabbage, carrots and onion, season with salt, pepper and sugar
- 4
Mix sour cream, mayonnaise and 3-4 tablespoons vinegar. Season to taste with salt, pepper and sugar. Mix everything evenly into the cabbage. Leave to stand in a cool place for about 1 hour. Season again with salt, pepper and sugar
- 5
Remove meat from the oven. Serve the salad in a small bowl. French fries taste good with it.
Nutrition Facts
950 kcal
41 g
62 g
56 g
More Delicious Recipes
