Indonesian chicken from the oven with wok vegetables

Name: Indonesian chicken from the oven with wok vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cm fresh ginger; 4 toe garlic; 2 el liquid honey; 4 el ketjapmarinademanis; 2 el (peanut) oil; 4 free range chicken legs natural; 300 g yellow rice; bunch salad onion; 300 g cut pointed cabbage bag; 400 g Chinese stir fry mix; 4 el seroendeng

Ingredients

Kitchen Stuff

1 baking dish (34 x 23 cm)

Directions

Preheat the oven to 220 ° C.
Peel and grate the ginger in the meantime. Clean the garlic and cut finely.
Mix half of the ginger, half of the garlic, the honey and ketjapmarinadein a bowl to marinade. Grease the oven dish with the oil.
Using a sharp knife, make oblique indentations of ½ cm deep in the skin of the chicken legs.
Brush the legs around with the marinade. Also brush the notches.
Place on the skin side in the greased oven dish and bake the chicken legs for about 30 minutes until they are done. Turn halfway. Season with pepper and salt.
Meanwhile, bring a pot of water and a little salt to the boil. Add the rice and cook on low heat for 8 minutes.
Drain, turn off the heat and leave with the lid on the pan for 15 minutes.
In the meantime, cut the salad onion into thin rings.
Heat the rest of the oil in a stirring stir fry the cabbage, Chinese stir-fry mix, the rest of the ginger, the rest of the garlic and half of the salad onion 3 minutes. Season with the rest of the ketjapmarinadeen pepper.
Garnish the vegetables with the seroendeng and the chicken legs with the salad onion. Serve with the rice and the rest of the seroendeng.

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Nutrition

795Calories

Sodium0% DV1.050mg

Fat46% DV30g

Protein86% DV43g

Carbs28% DV83g

Fiber40% DV10g

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Indonesian chicken from the oven with wok vegetables