User Manual

Poultry and meat 55
CHICKEN:
4 onions, 250 g
250 g tomatoes
1 kg chicken
Salt
Pepper
Cinnamon
100 ml vegetable oil
SAUCE:
10 g flour
100 ml red wine
30 ml vodka
500 ml chicken stock
8 king prawns
30 g pine nuts, toasted
30 g cooking chocolate
1 tsp orange zest
6 saffron threads
Salt
Pepper
Per serving
374 kcal, 19 g carbs, 30 g fat,
8 g protein
PREPARATION
1. Peel and chop the onions finely. Wash, halve and core
the tomatoes and cut into pieces 1 cm in size.
2. Rinse the chicken briefly under cold water and pat dry
with kitchen towel. Cut into 8 pieces and season with
salt, pepper and cinnamon.
3. Heat the oil in a pan for approx. 1½ minutes at
setting 5. When the oil is hot, add the 4 pieces of chicken
and fry golden brown on each side. Then put aside.
Fry the rest of the chicken pieces the same way. Then
shake off the oil.
4. Add the onions and tomatoes to the same pan with
1 tbsp oil and heat for approx. 2 minutes at setting 5 until
the onions are soft.
5. Sieve in the flour and stir briefly. Add the wine and
vodka and cook for approx. 1½ minutes at setting 5.
Add the chicken and chicken stock, cover and stew for
approx. 25 minutes at setting 3 or lower until the pieces
of chicken are done.
6. Trim the king prawns, briefly rinse under cold water
and pat dry.
7. Lastly, add the toasted pine nuts, cooking chocolate
and king prawns to the chicken. Cover and cook for
approx. 1 minute at setting 4. Add the orange zest and
saffron, cover and allow to infuse for 4 minutes at
setting 4. Season with salt and pepper to taste.
Tip:
You can also use four chicken legs instead of a whole
chicken.