Fine almond chicken on a bed of colourful vegetables

Name: Fine almond chicken on a bed of colourful vegetables
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 Chicken (approx. 1.3 kg); 7-10 Tbsp Salt; 1/2 l clear chicken stock (instant); 5 TABLESPOONS Honey; 1 TABLESPOON Soy sauce; 500 g Leeks (leek); 1 (150 g) red pepper; 500 g Mushrooms; 150 g Bean sprouts; 4 TABLESPOONS Oil; 200 ml sweet-hot sauce (Asia shop); 7-10 Tbsp Cayenne pepper; 1-2 TABLESPOONS flaked almonds

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.3 kg)
7-10 Tbsp Salt
1/2 l clear chicken stock (instant)
5 TABLESPOONS Honey
1 TABLESPOON Soy sauce
500 g Leeks (leek)
1 (150 g) red pepper
500 g Mushrooms
150 g Bean sprouts
4 TABLESPOONS Oil
200 ml sweet-hot sauce (Asia shop)
7-10 Tbsp Cayenne pepper
1-2 TABLESPOONS flaked almonds

Directions

1
Wash chickens inside and out, rinse and pat dry. Rub with salt on the inside and outside. Put 200 ml broth into a roaster. Place the chicken in the roaster and roast in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 30 minutes.
2
Mix honey and soy sauce. Spread the chicken with it. Increase the oven temperature (electric cooker: 200 °C/ gas: level 3). Coat the chicken twice more with the honey glaze after every 10 minutes of cooking time.
3
Meanwhile clean and wash the leek and cut it diagonally into rings. Cut the peppers lengthwise into quarters, clean, wash and cut diagonally into narrow strips. Wash, clean and slice the mushrooms. Rinse sprouts and let them drain.
4
Fry the mushrooms in 2 tablespoons of oil, season with salt. Remove from the pan with a skimmer. Heat the remaining oil in the pan. Sauté the leek over medium heat. Add paprika, fry and deglaze with remaining stock.
5
Steam for about 5 minutes. Add sweet and hot sauce, fold in mushrooms and bring to the boil. Season with salt and cayenne pepper. Fold in sprouts. Keep vegetables warm. Sprinkle chicken with almonds and sprinkle with remaining honey glaze.
6
Fry again for another 5 minutes. Arrange vegetables and chicken on a plate. Cut out 2 circles (approx. 8 cm Ø ) from parchment paper and tie them with chives around the bones of the chicken legs.