Ingrédients
- Chicken, cleaned and uncut1300 grams
Vinaigre blanc2 tablespoons
Jus de citron1 piece
Huile d'olive1 tablespoon- Basil, finely chopped1 tablespoon
Ail Écrasé2 cloves
Zeste de citron1 teaspoon- Salt and black pepper0
Cannelle0.5 teaspoon
Gingembre en poudre0.5 teaspoon
Cardamome moulue0.3 teaspoon
Pâte de poivre1 teaspoon
Concentré de tomate0.5 teaspoon- Mushrooms, whole1 can
- Large onion, quartered2 pieces
Ail8 cloves- Carrots, cut into large pieces3 pieces
- Medium potatoes, cut into large pieces5 pieces
- Honey, to brush the chicken when browning (optional)1 tablespoon
- Flour, for the thermal bag1 tablespoon
Mesures
- 1
Soak the chicken in the marinade for at least four hours.
240 minutesMatériel requis:
Bol de mélange - 2
Put a tablespoon of flour in the bag and shake well, then discard the excess flour.
5 minutes - 3
Place the chicken with the vegetables and the marinade in the thermal bag, seal it as instructed, and poke several holes with a knife.
5 minutes - 4
Place the bag in a tray and in the oven for one and a half to two hours on the bottom rack at a temperature of 400 to 420 Fahrenheit.
120 minutesMatériel requis:
Four
Plateau - 5
Then open the bag, take a little of the broth and mix it with a tablespoon of honey, brush the surface of the chicken, and brown it with the vegetables. Serve with pickles or yogurt.
5 minutes
Faits nutritionnels
Vinaigre blancpour 100gJus de citronpour 100gHuile d'olivepour 100gAil Écrasépour 100gZeste de citronpour 100gCannellepour 100gGingembre en poudrepour 100gCardamome mouluepour 100gPâte de poivrepour 100gConcentré de tomatepour 100gAilpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.