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Chicken Wings in Creamy Peanut Sauce

Chicken Wings in Creamy Peanut Sauce

with roast potatoes & Romano pepper

Calories

:

982 kcal

Protein

:

66.3g protein

Total

:

45 minutes

Difficulty

:

Easy

Allergens:

Pinda's
Noten
May contain traces of allergens
Sesamzaad

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

200 g

Potatoes

3 piece

Chicken wings

1 piece

Garlic

½ piece

Onion

1 piece

Tomato

1 piece

Romano pepper

5 g

Fresh flat leaf parsley

½ sachet(s)

African-inspired spice mix

1 tube

Peanut butter

(Contains: Pinda's May be present: Noten)

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

150 milliliters

Low sodium chicken stock

½ teaspoon

Honey [or plant-based alternative]

1 tablespoon

Olive oil

½ teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4109 kJ

Calories982 kcal

Fat54.3 g

Saturated Fat15.4 g

Carbohydrate58.1 g

Sugar16.1 g

Dietary Fiber9.7 g

Protein66.3 g

Salt1.7 g

Potassium1548.4 mg

Calcium59.3 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prepare

1

Preheat the oven to 210°C.
Dice the potatoes into 2cm cubes, then transfer to a bowl and drizzle with olive oil.
Season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven for 35 - 40 minutes, tossing halfway.

Chop the vegetables

2

Halve the Romano pepper lengthways and transfer to a parchment-lined baking sheet.
Drizzle with the honey, then roast in the oven for 15 minutes.
In the meantime, prepare the stock and dice the tomato.
Chop the onion and crush or mince the garlic.

Fry the chicken

3

Heat a drizzle of olive oil in a large deep frying pan over medium-high heat and fry the chicken for 2 minutes per side.
Add the onion and the garlic, then fry for 2 - 4 more minutes.
Add the stock and boil for 8 - 10 minutes, covered.
Add the tomato, the white wine vinegar and the African-inspired spices. Simmer for 4 - 6 minutes.

Serve

4

Add the peanut butter and mix well, then simmer for another 4 - 6 minutes.
In the meantime, roughly chop the parsley and the peanuts.
Serve the potatoes on deep plates with everything else alongside.
Garnish with the peanuts and the parsley to finish.

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