Brush the chicken in 8 portions. Season with salt, pepper, paprikapulver and "raz el hanout" and grated orange peel and drizzle 3 tablespoons of olive oil. Cut the raw potatoes into cubes of 1cm, add black and green olives. Cut the orange into 8 slices, add to the potatoes. Season with salt, pepper, paprika and "raz el hanout". Add the peppers and the garlic and 3 tablespoons of olive oil. Spread the potatoes evenly, spread the marinated pieces of chicken, sprinkle with bee-honey and sprinkle with dried petals.
Ingredients for 4 persons
- 1200gr. / 1 Chicken
- 800gr. Peeled hard-boiled potatoes
- 150gr. Olive black without stone
- 150gr. Olive green without stone
- 1 Stck. Untreated orange
- 1 Stck red pepper
- 1 Eßl. honey
- 150gr. cherry tomato
- 6 Eßl. olive-oil
- Salt, white pepper, spice of paprika,
- dried petals, 2 cloves of garlic,
- raz el hanout spice,
Step 1: Preheat combi steamer Step 2: Combined steam, 165 ° C and 30% humidity, for 15 min. Step 3: Hot air 175 ° C for 15-20 min or with core temperature probe 86 ° C finish Do not forget: 10 minutes before the chicken is garnished, the cocktail tomatoes. Finally, squeeze out the gritty orange slits on the chicken.