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.
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.