John Myers
Contents
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Ingredients
- 1300 g Chicken ready to cook
- 300 g Quinces
- 1 Lemon fresh
- 3 Bay leaves
- Salt, pepper
- 3 tbsp Oil
- 1 tsp Rose paprika powder
- 0,5 L Apple juice
- 800 g Carrots
- 40 g Fresh ginger
- 2 Onions
- 3 tbsp Honey
Instructions
- Wash the chicken, pat dry and salt inside. Rub, quarter, peel and core the quince and cut into large pieces. Mix with the lemon juice. Fill the chicken with the quince and bay leaves, close the opening and tie it up.
- Place the chicken breast side up in a roasting dish. Mix the oil, paprika and salt, brush the chicken with it. Fry in a hot oven at 180 ° C for approx. 1 1/2, brushing with the paprika oil more often.
- After 15 minutes, pour in the apple juice. .
- In the meantime, peel and roughly dice the carrots and onions. Peel the ginger and grate finely. Mix everything with the honey and season with salt and pepper. After about 30 minutes of frying time, distribute the vegetables around the chicken.
- Serve the chicken with the vegetables
Nutrition
Serving: 100gCalories: 106kcalCarbohydrates: 11.7gProtein: 0.8gFat: 6.2g
