W07 - Max 40 min - Potato - 123 - use EID: Chicken Wings
with baked potato wedges and roasted pepper
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
200 gram
Aardappelen
3 stuk(s)
Kippenvleugels
1 stuk(s)
Knoflookteen
½ stuk(s)
Ui
1 stuk(s)
Tomaat
1 stuk(s)
Rode puntpaprika
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
½ zakje(s)
Afrikaanse kruidenmix
1 bakje(s)
Pindakaas
(Bevat: Pinda's Kan bevatten: Noten)
5 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
Zelf toevoegen
150 ml
Zoutarme kippenbouillon
½ tl
Honing [of plantaardig alternatief]
1 el
Olijfolie
½ tl
Wittewijnazijn
naar smaak
Peper en zout
Benodigdheden
Instructies
Preheat the oven to 210°C. Wash the potato and cut into 2cm cubes. Transfer to a bowl, add half of the olive oil and season with salt and pepper. Mix well and place them on a parchment-lined baking sheet. Bake in the oven for 35 - 40 minutes, tossing halfway.
Heat the rest of the olive oil in a large lidded frying pan or pot over medium-high heat. Pat the chicken wings dry with kitchen paper and fry for 2 minutes on each side. In the meantime, crush or mince the garlic, and finely dice the onion. Prepare the stock.
Add the onion and garlic to the chicken and fry for 2 - 4 more minutes. Add the stock, cover with a lid and boil for 8 - 10 minutes. Meanwhile, cut the Romano pepper into halves. When the potatoes have 15 minutes left, place on the baking tray next to the potatoes and drizzle with the honey. Bake along for the last 15 minutes.
Dice the tomato and add to the chicken pot, along with the white wine vinegar and African-style spice mix. Cover again with the lid and let simmer for 4 - 6 minutes. Add the peanut butter and mix until the sauce is creamy. Let simmer for a final 4 - 6 minutes without the lid. In the meantime, finely chop the parsley.
Serve the potatoes and roasted Romano pepper on deep plates. Serve the peanut chicken with its sauce alongside. Top the chicken with the peanuts and garnish with the parsley.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
