Chicken with sweet and sour crust to fruity vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chicken, dab dry and season with salt inside and out. Tie the legs together with kitchen string. Drizzle the oil on the oven pan and place the chicken on top. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. Mix jam and lemon juice.

2. 2

   Cut the chillies lengthwise, remove seeds and cut into fine rings. Peel ginger and chop finely. Add the chilli, ginger and almonds to the jam and brush the chicken with it 30 minutes before the end of the cooking time. Pour in broth and soy sauce. Clean, wash and chop the spring onion. Drain apricot halves and cut in half. Peel the carrots and cut into diagonal slices. Wash and drain the sprouts. Put spring onions and carrots on the fat pan 20 minutes before the end of the frying time and braise them. 10 minutes later add the apricots and sprouts and fry. Season with salt and pepper.

3. 3

   Drain apricot halves and cut in half. Peel the carrots and cut into diagonal slices. Wash and drain the sprouts. Put spring onions and carrots on the fat pan 20 minutes before the end of the frying time and braise them. 10 minutes later add the apricots and sprouts and fry. Season with salt and pepper. Arrange chicken and vegetables on a plate and serve garnished with coriander as desired. Basmati rice tastes good with it

Nutrition Facts

KCAL
610 kcal

CARBS
32 g

FATS
31 g

PROTEINS
50 g