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Ingredients
- 5 Knoblauchzehen
- 100 g roter Peperoncino davon 50 g halbiert, entkernt, in Stücken, 50 g in schrägen Scheiben (1 cm)
- 10 g Kreuzkümmel, gemahlen
- 10 g Paprika edelsüss
- 1 geh. TL Kurkuma, getrocknet, gemahlen
- 1 geh. TL Piment d'Espelette (baskischer Chili)
- 50 g pflanzliches Öl
- 2 TL Salz
- 1 TL Pfeffer, gemahlen
- 260 g rote Zwiebeln davon 200 g geachtelt
- 800 g Frühkartoffeln halbiert oder geviertelt
-
120
g grüne Peperoni in Stücken (2 cm)
or 120 g rote Peperoni in Stücken (2 cm) - 4 Pouletschenkel, mit Haut und Knochen (à ca. 350 g)
- 80 g rote Peperoni
- 200 g Hühnerbouillon, aufgelöst
- 50 g Rotweinessig
- 5 g Maisstärke (z. B. Maizena)
- 5 g Estragon, frisch grob zerzupft
- Nutrition
- per 1 Portion
- Calories
- 1176 kcal / 4920 kJ
- Protein
- 68 g
- Fat
- 71 g
- Carbohydrates
- 69 g
- Fibre
- 11.2 g
- Saturated Fat
- 18 g
- Sodium
- 1628 mg
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