W07 - Max 40 min - Potato - 123 - use EID: Chicken Wings
with baked potato wedges and roasted pepper
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
3 stuk(s)
Kippenvleugels
1 bakje(s)
Pindakaas
(Bevat: Pinda's Kan bevatten: Noten)
200 gram
Aardappelen
1 stuk(s)
Tomaat
½ zakje(s)
Afrikaanse kruidenmix
1 stuk(s)
Rode puntpaprika
1 stuk(s)
Knoflookteen
½ stuk(s)
Ui
5 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
Zelf toevoegen
150 ml
Zoutarme kippenbouillon
½ tl
Honing [of plantaardig alternatief]
1 el
Olijfolie
½ tl
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
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.
Bring a large lidded frying pan or pot to medium-high heat. Add the rest of the olive oil. Pat dry the chicken wings with kitchen paper.
Fry the chicken wings in the pot for 1 - 2 minutes on each side.
In the meantime, crush or mince the garlic, finely dice the onion.
Add the onion and garlic to the chicken and fry for 2 - 4 more minutes. Prepare the stock and transfer it to the chicken. Let the chicken boil for 8 - 10 minutes with a lid.
Meanwhile, dice the tomato and cut the romano pepper into halves.
Drizzle the honey over the pepper and place on the baking tray next to the potatoes. Bake along for the last 15 minutes.
Add the tomato and white vine vinegar to the chicken pot and sprinkle the african spice mix* over the chicken wings and sauce. Let simmer with the lid for 4 - 6 minutes.
Add the peanut butter to the chicken and mix until the sauce is creamy. Let simmer for a final 4 - 6 minutes without a lid. In the meantime finely chop the parsley.
*Take care, this ingredient is spicy. Use as preferred.
Serve the potatoes and roasted romano pepper on deep plates. Serve the peanut chicken along with the sauce. Top the chicken and sauce 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.
