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sticky chicken.jpg

What do you need: (Recipe for 4 people, 6 points per person)

600 grams of chicken fillet (cut into large pieces)
1 zucchini (in coarse pieces)
1 eggplant (in coarse pieces)
1 red pepper (in coarse pieces)
1 onion (coarsely chopped)
250 grams of mushrooms (diced)
1 red pepper (cut into half rings)
2 cloves of garlic (cut into thin slices)
20 ml sweet soy sauce
20 ml of soy sauce
5 ml of honey
20 grams of chicken herbs
10 grams of smoked paprika (half for the chicken marinade, half for the ratatouille)
15 grams Greensweet Stevia Brown
50 ml Heinz 50% tomato ketchup
150 ml coca cola light
30 ml Becel light liquid (half for the chicken and half for the vegetables)
450 grams of barbecue mini-carts
fresh pepper and salt

This is how you make it:

For the chicken:

Mix the chicken herbs, the Greensweet Stevia Brown and half of the smoked paprika powder together and rub the chicken pieces. Put the soy sauce, the sweet soy sauce and 5 ml of honey in a bowl and m the smeared chicken. Leave for at least 2 hours.

Remove the chicken from the marinade, the marinade can leave. Fry the chicken in half of the Becel for a while and on high heat. Add 150 ml of cola and let a large part of the moisture evaporate for a minute or 3 on high heat. Then turn the heat down and leave it for about 8 minutes without a lid! Then you see that most of the moisture has disappeared. Now set the food high again and turn the chicken over and over again. You see that the moisture is completely gone and what gets sticky. This takes another minute or 2 to 3, you see that the chicken is going to shine.
For the ratatouille: Fry the onion and the pepper in half of the Becel. Add all vegetables. Stir until everything is a little warm. Then add the garlic, half of the smoked paprika and the tomato ketchup. Stir well, put the lid on the pan and let it simmer for 15 minutes. Finish with fresh pepper and salt.

The newborns:

Put the potatoes in the airfryer at 200 degrees, 15 minutes, shake in between.

Enjoy your meal!


Source / photos: Sandra Kemna