Curry chicken with carrot-zucchini vegetables and peanut rice

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel and halve the garlic cloves, mix with 1 tablespoon of oil and 1 pinch of salt. Wash chicken thoroughly inside and out, dab dry and season with a little salt. Put the garlic mixture into the chicken's abdominal cavity. Plug the abdominal cavity with wooden skewers and tie up with kitchen string. Tie the legs together with kitchen string

2. 2

   Mix 4 tablespoons of oil, some salt and pepper. Place the chicken on the oven rack with the breast side up, brush with seasoning oil. Place in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Slide a baking tray or fat pan underneath. Fry for approx. 1 1/2 hours, brushing repeatedly with seasoning oil

3. 3

   Heat jam, 3-4 tablespoons of water, curry and paprika in a pot, dissolve while stirring, pass through a sieve. Mix jam with 1 tablespoon of oil. After approx. 45 minutes cooking time, brush the chicken with some apricot-curry mixture. Spread it again and again from time to time

4. 4

   Clean, wash and slice the zucchini diagonally. Peel and wash the carrots, cut them in half lengthwise and cut them diagonally into slices. Put the vegetables in a bowl, mix with 2 tablespoons of oil, a little salt and pepper, 30-35 minutes before the end of the cooking time of the chicken on the baking tray under the chicken, bake. About 10 minutes before the end of the cooking time, pour broth into the vegetables

5. 5

   Prepare rice in boiling salted water according to package instructions. Drain rice. Coarsely chop the nuts. Mix half with the rice. Remove vegetables and chicken, arrange on a plate, sprinkle vegetables with remaining nuts. Add rice

Nutrition Facts

KCAL
920 kcal

CARBS
62 g

FATS
50 g

PROTEINS
58 g