Ingredients
-
For 4 portions:
-
For the chicken:
-
1 roast chickenabout 1400g
-
2 tbsp rapeseed oil
-
1 tbsp paprika powdersweet
-
1 tsp curry powdermild
-
salt
-
pepper
-
For the vegetables:
-
400g carrots
-
400g potatoeswaxy
-
5 shallots
-
250g tomatoeson the vine
-
100ml white wine
-
For the yoghurt:
-
300g Greek yoghurtapprox. 10% fat
-
1 tbsp honey
-
salt
-
pepper
-
2 tsp Ras el Hanout
Directions
Ingredients
For 4 portions: |
|
For the chicken: |
|
| 1 roast chicken | |
| 2 tbsp rapeseed oil | |
| 1 tbsp paprika powder | |
| 1 tsp curry powder | |
| salt | |
| pepper | |
For the vegetables: |
|
| 400g carrots | |
| 400g potatoes | |
| 5 shallots | |
| 250g tomatoes | |
| 100ml white wine | |
For the yoghurt: |
|
| 300g Greek yoghurt | |
| 1 tbsp honey | |
| salt | |
| pepper | |
| 2 tsp Ras el Hanout | |
Steps
|
1
|
Wash the chicken with cold water and pat dry. Mix the rapeseed oil with spices and then brush the chicken with it. |
|
2
|
Peel and wash carrots, pat them dry and quarter them lengthwise. Wash the potatoes, pat dry and cut into rough cubes. Peel and quarter the shallots. Wash the tomatoes, pat dry and remove from the stems. |
|
3
|
Put vegetables in a large casserole dish and pour over white wine. Place the chicken breast down and cook in the microwave with the "26 Whole Chicken" Auto Combi programme. |
|
4
|
In the meantime, stir yoghurt with honey. Then season with salt, pepper and Ras el Hanout. When the signal from the microwave sounds, turn the chicken once and finish cooking. Tip: Those who prefer not to use alcohol can replace the white wine with light grape juice. |
Loading...
