Filter
Reset
Sort ByRelevance
TARARAE23
Chicken from the roast bag
Chicken from the roast bag with apples, chicory and potato balls.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Unfold the roast bag and put in the chicken and spice mix.
-
Close the bag well with the locking clip. Shake gently so that the herbs are distributed.
-
Put the bag in the baking dish and roast the chicken in the oven for about 1 hour.
-
After 50 minutes, heat the butter in a large frying pan and fry the potato balls for 8 min. On medium heat.
-
Change regularly. Slice the garlic, add and cook for another 2 minutes.
-
Meanwhile, halve the chicory, remove the hard core and cut the praise into strips.
-
Cut the unpeeled apples into quarters and remove the core. Cut the quarters into thin sections and mix through the chicory.
-
Drizzle with the yoghurt dressing. Divide the chicken over plates.
-
Serve with the potato and salad.
-
30 minMain dishunpolished rice, chicken breast, curry powder, sunflower oil, coconut milk, zucchini, Chinese wok vegetable bean sprouts red pepper,chicken with chinese stir-fry mix -
30 minMain dishsomething crumbly potatoes, zucchini, traditional olive oil, pine nuts, Cherry tomatoes, fresh basil, skim milk, arugula, grated Parmesan cheese,arugula basil stew with tomatoes -
15 minMain dishSesame seed, Swedish meatballs, traditional olive oil, fresh fresh mint, sliced iceberg lettuce, sweet paparikamix raw vegetables, lemon juice, big pita bread, garlic sauce,pita bread ball -
25 minMain dishRed pepper, sticking potato, winter carrot, onion, fish bouillon tablet, garlic, cumin seed, dried laurel leaves, saffron, tomato cubes, tap water, Macaroni, frozen cod fillet, capers,Tunisian Chowder
Nutrition
615Calories
Sodium0% DV1.315mg
Fat49% DV32g
Protein62% DV31g
Carbs17% DV51g
Fiber16% DV4g
Loved it