南意大利式鸡

Name: Southern Italian-style chicken
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 small red onions; 1 bulb of fennel; olive oil; 1 teaspoon chilli flakes; 1 tesapoon fennel seeds; 1 pinch of ground cinnamon; 1 pinch of saffron; 4 free-range chicken thighs; 4 free-range drumsticks; 1 x 400 g tin of plum tomatoes; 2 fresh bay leaves; 2 preserved lemons; 2 fresh tomatoes; 1 small handful of black olives (stone in); 300 g couscous; a few sprigs of fresh coriander

带芬乃尔、cinnamon、criki和safron

服务类4

库克进1小时10分

难点超易

Jamie杂志 bet way官网主段 stew系统鸡大腿库库斯

营养/服务

热量 617 31%
发子 16.3g 23%
饱和度 3.5g 18%
糖类 18.9g 21%
盐沙 1.3g 22%
蛋白质 433g 87%
卡布斯 80.1g 31%
斐布里 8.2g -

成人参考摄取

Jamie杂志

by Jamie Oliver

磁带求方法

成分分量

4 small red onions
1 bulb of fennel
橄榄油
1 teaspoon chilli flakes
1 tesapoon fennel seeds
1 pinch of ground cinnamon
1 pinch of saffron
4 free-range chicken thighs
4 free-range drumsticks
1 x 400 g tin of plum tomatoes
2 fresh bay leaves
2 preserved lemons
2 fresh tomatoes
1 small handful of black olives (stone in)
300 g couscous
a few sprigs of fresh coriander

磁带求方法

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Jamie杂志

by Jamie Oliver

磁带成份

方法论

并细切洋葱, 并修剪并精切芬内核
热一槽大锅油添加洋葱和芬内核以及冷冻片片片、芬内尔种子和肉南南南和慢煮10至15分钟或软粘
同时,把红花加到小杯子上,加点热水并排队-这将拉出线条的香味并允许它平和地混合
大锅油热一叉加鸡大腿和鼓棒加全边棕色
倒入红花浸泡水后加番茄用木勺拆开填空锡加水,倒进锅中并混合
添加海湾,细切片并添加保留柠檬,粗切并添加新鲜番茄和destone并撕橄榄
海盐黑辣椒丰收后离开泡泡25至30分钟或直到鸡从骨头下降
将coscus置入碗中并只覆盖开盐水
服务鸡和couscos

Jamie杂志

by Jamie Oliver