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Chinese Roast Chicken and Mash

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    Nutmeg Powder 1.0 grams

    Nutmeg Powder

    Chinese Five Spice Powder 2.0 grams

    Chinese Five Spice Powder

    Light Soya Sauce 20.0 ml

    Light Soya Sauce

    Coconut Milk 50.0 ml

    Coconut Milk

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Ginger 10.0 grams

    Ginger

    Medium Potato 1.0 Piece(s)

    Medium Potato

    Spring Onions 10.0 grams

    Spring Onions

    Broccoli 100.0 grams

    Broccoli

    Red Bell Pepper 150.0 grams

    Red Bell Pepper

    Green French Beans 75.0 grams

    Green French Beans

    Chicken Legs Skin On 1.0 Unit(s)

    Chicken Legs Skin On


    • Time : 30.0 mins
    • |
    • Calories: 417.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 11.0 g
    • |
    • Carb. : 47.0 g
    : Your Kitchen Essentials
    Utensils: oven tray | Pot |
    Pantry: Salt | Pepper | Your preferred cooking Oil |
    : Prepare the Ingredients
    - Place the oven tray in the oven and pre-heat the oven to 180C.
    - Get the chicken out of the fridge a good 20 minutes before cooking and pat it dry with a kitchen towel.

    Wash and dry the vegetables prior to chopping (as required):
    - Bell Pepper: remove the stalk and the seeds on the inside. cut it into long strips
    - Garlic ; Ginger: peel and chop fine
    - Broccoli: cut into florets
    - Spring Onion: slice ; - Green French Beans: remove the stems
    - Potatoes: peel and cut into quarters.
    : Make the Mashed Potatoes
    IN A POT : Put the potatoes in a pot add just enough water to cover them, add and bring to a boil. Boil the potatoes until they are soft enough to mash. Take them out of the water and set them aside.
    IN A MICROWAVE : Steam the potatoes in a covered microwave dish for about 10 to 15 minutes on full power.
    Let the potatoes cool slightly before mashing them, add the coconut milk, nutmeg, a pinch of salt and pepper. Your mashed potatoes are ready.
    : Oven Bake, Plate and Serve
    Chicken:
    Season the chicken with some of the five spice powder, salt and pepper. Generously rub cooking oil all over the chicken. Remove the hot tray from the oven and then carefully place the chicken on the oven tray. Save space on the tray for the vegetables.
    Cook the legs for around 30 minutes or until they are completely cooked through (internal temperature 72C).

    Vegetables:
    With the exception of the spring onions, coat all the vegetables in cooking oil, remaining five spice powder and light soya sauce.
    Place them on the oven tray 10 minutes after the chicken and let them cook for about 20 minutes.
    The chicken and the vegetables should be ready at the same time.

    Plate and Serve:
    Plate the chicken, vegetables, mash and serve.