Kipfilethaasjes met sticky sinaasappelsaus
met broccoli en aardappeltjes met rozemarijn
Labels:
Extra groente
•Caloriebewust
•Eiwitrijk
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
200 gram
Aardappelpartjes
100 gram
Kipfilethaasjes
½ stuk(s)
Handsinaasappel
½ stuk(s)
Ui
200 gram
Broccoli
¼ zakje(s)
Gedroogde rozemarijn
40 gram
Pikante uienchutney
Zelf toevoegen
1 el
Olijfolie
1 el
[Plantaardige] roomboter
½ tl
Bloem
1 tl
Honing [of plantaardig alternatief]
½ tl
Grove mosterd
0.13 stuk(s)
[Zoutarm] kippenbouillonblokje
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2775 kJ
Energie (kcal)663 kcal
Vetten27.1 g
waarvan verzadigd10.5 g
Koolhydraten62.5 g
waarvan suikers26.7 g
Vezels13.9 g
Eiwitten36.4 g
Zout1.1 g
Benodigdheden
•Pan
•Koekenpan met deksel
•Bakplaat met bakpapier
•Koekenpan
Instructies
1
- Preheat the oven to 220°C.
- Heat half of the olive oil in a frying pan over medium-high heat. Fry the potato wedges for 15 minutes, covered.
- Remove the lid and add the rosemary, then fry for 5 - 8 more minutes. Season with salt and pepper.
- Boil plenty of water in a pot or saucepan for the broccoli. Cut the head of the broccoli into florets and dice the stem. Blanch the broccoli for 2 - 3 minutes, then drain.
2
- Cut the onion into eight wedges.
- Transfer the onion and broccoli to a parchment-lined baking sheet.
- Drizzle with the rest of the olive oil and season with salt and pepper, then roast in the oven for 12 - 15 minutes.
- Melt half of the butter in a frying pan over medium-high heat. Fry the chicken for 4 - 6 minutes or until done, then remove from the pan and set aside.
3
- To the same pan, add the onion chutney, orange juice, honey, mustard and flour, then crumble in the stock cube (see pantry for amounts).
- Mix well to combine, then bring to a boil.
- Allow to thicken and reduce for 2 - 3 minutes, then remove from the heat and stir in the rest of the butter.
4
- Serve the potato wedges, chicken and broccoli on plates.
- Drizzle the chicken with the orange sauce.
- Serve with some mayonnaise as preferred.
