Paprika chicken

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 chicken ready to cook (approx. 1.2 kg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Honey
  • 1 TEASPOON Sweet peppers
  • 5 TABLESPOONS Pineapple juice
  • 2 Onions
  • 1 red pepper
  • 100 g Mushrooms
  • 1-2 TABLESPOONS Lemon juice
  • 1/2 (approx. 400 g) Pineapple
  • 1 Head oak leaf salad
  • 1/2 Head frisée salad
  • 4 TABLESPOONS Fruit vinegar
  • 7-10 Tbsp Sugar
  • 4 TABLESPOONS Oil
  • 7-10 Tbsp Lemon and lime slices
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Wash the chicken and pat dry. Tie up legs and wings with kitchen string. Rub chicken with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime mix honey, paprika and 2 tablespoons of pineapple juice.

  2. 2

    Brush chicken with it every 15 minutes. For the salad, peel and halve the onions and slice them thinly. Clean, wash and cut the bell peppers into fine rings or strips. Clean, wash and thinly slice the mushrooms. Sprinkle with lemon juice. Cut pineapple into wafer-thin slices. Cut out the stalk, peel as desired. Clean and wash salads, pluck into bite-sized pieces. For the marinade, season vinegar and remaining pineapple juice with salt, pepper and sugar. Whip the oil into the marinade.

  3. 3

    Cut pineapple into wafer-thin slices. Cut out the stalk, peel as desired. Clean and wash salads, pluck into bite-sized pieces. For the marinade, season vinegar and remaining pineapple juice with salt, pepper and sugar. Whip the oil into the marinade. Mix the prepared salad ingredients with the marinade. Serve the chicken with lemon and lime slices garnished with the salad

Nutrition Facts

KCAL
610 kcal
CARBS
18 g
FATS
42 g
PROTEINS
33 g