Paprika chicken with almond broccoli vegetables and potato wedges

Name: Paprika chicken with almond broccoli vegetables and potato wedges
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.4 kg); 7-10 Tbsp Salt; 1 TEASPOON Sugar; 2 TEASPOONS Sweet peppers; 4 TABLESPOONS Oil; 1 kg mainly waxy potatoes (e.g. granola); 750 g Broccoli; 2 TABLESPOONS Butter; 2 TABLESPOONS flaked almonds; 7-10 Tbsp black pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.4 kg)
7-10 Tbsp Salt
1 TEASPOON Sugar
2 TEASPOONS Sweet peppers
4 TABLESPOONS Oil
1 kg mainly waxy potatoes (e.g. granola)
750 g Broccoli
2 TABLESPOONS Butter
2 TABLESPOONS flaked almonds
7-10 Tbsp black pepper
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken, pat dry. Tie the ends of the legs together with kitchen string. Mix 1 teaspoon of salt, sugar, paprika and 3 tablespoons of oil. Spread the chicken evenly on all sides. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Peel, wash and slice the potatoes.
2
Mix with 1 tablespoon of oil and season with salt, spread around the chicken approx. 30 minutes before the end of the cooking time. Clean and wash the broccoli and cut into florets. Cook in boiling salted water for 6-8 minutes Drain and rinse with cold water. Melt the butter in a pot and brown the flaked almonds. Add broccoli and toss in almond butter. Season with salt and pepper. Serve everything garnished with parsley