{"id":5258,"date":"2013-03-03T16:05:49","date_gmt":"2013-03-03T16:05:49","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5258"},"modified":"2013-03-03T16:05:49","modified_gmt":"2013-03-03T16:05:49","slug":"sizilianisches-hahnchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/sizilianisches-hahnchen\/","title":{"rendered":"Sizilianisches H\u00e4hnchen"},"content":{"rendered":"

Zutaten<\/strong>
\n6 Rote Paprikaschoten (\u00e0 225 g)
\n3 Rote Pfefferschoten (\u00e0 20 g)
\n2 Unbehandelte Orangen
\n1 Unbehandelte Zitrone
\n1 EL Fenchelsaat
\n125 g Butter (weich)
\n8 H\u00e4hnchenbrustfilets (mit Haut, \u00e0 200 g)
\n2-3 Knoblauchzehen
\n300 g Schalotten
\n1 Mehlig kochende Kartoffel (ca. 50 g)
\n2 EL Tomatenmark
\n100 g Akazienhonig
\n280 ml Gefl\u00fcgelbr\u00fche
\n1-2 Getrocknete Chilischoten (zerbr\u00f6selt)
\n6 EL Mittelscharfer Senf
\nSchwarzer Pfeffer & Salz
\n2 Zweige Rosmarin
\n125 g Kalamata-Oliven
\n1 Bund Glatte Petersilie<\/p>\n

Zubereitung<\/strong>
\n1. Paprika vierteln, putzen, mit der Hautseite nach oben unter dem vorgeheizten Backofengrill 6-8 Minuten r\u00f6sten, bis die Haut schwarze Blasen wirft. 5 Minuten mit einem feuchten K\u00fcchentuch bedecken, dann h\u00e4uten.
\n2. Von den Pfefferschoten die Stiele abschneiden. Schoten l\u00e4ngs halbieren, entkernen und fein hacken. Orangen und Zitrone hei\u00df abwaschen, gut trockenreiben und von 1 Orange die Schale fein abreiben. Orangenschale, 1\/3 der Pfefferschoten, Fenchelsaat und Butter mischen. Die Haut der H\u00e4hnchenbr\u00fcste mit den Fingern leicht abl\u00f6sen und die Gew\u00fcrzbutter darunter verteilen.
\n3. Abgeriebene Orange auspressen. Die restliche Orange und die Zitrone in dicke Spalten schneiden. Knoblauch und Schalotten pellen. Schalotten vierteln. Knoblauch grob hacken. Die Kartoffel sch\u00e4len und fein reiben. Kartoffel, Orangensaft, Tomatenmark, Honig, Br\u00fche, Chili, restliche Pfefferschoten mit Senf, Salz und Pfeffer verr\u00fchren.
\n4. Paprikaschoten, Schalotten, Knoblauch und Rosmarinzweige in einer gro\u00dfen feuerfesten Form verteilen. H\u00e4hnchen mit der Hautseite nach oben darauf legen, Orangen- und Zitronenspalten dazulegen. Die Honigmischung dar\u00fcber gie\u00dfen.
\n5. Im vorgeheizten Ofen bei 250 Grad auf der untersten Schiene etwa 40 Minuten garen (Gas 5, Umluft 225 Grad). Sobald die Haut hellbraun ist und leicht karamellisiert (nach ca. 25 Minuten), die Oliven
\nzugeben und alles locker mit Alufolie bedeckt zu Ende garen. Petersilienbl\u00e4tter grob hacken und untermischen. Dazu passen Rosmarinkartoffeln.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 6 Rote Paprikaschoten (\u00e0 225 g) 3 Rote Pfefferschoten (\u00e0 20 g) 2 Unbehandelte Orangen 1 Unbehandelte Zitrone 1 EL Fenchelsaat 125 g Butter (weich) 8 H\u00e4hnchenbrustfilets (mit Haut, \u00e0 200 g) 2-3 Knoblauchzehen 300 g Schalotten 1 Mehlig kochende Kartoffel (ca. 50 g) 2 EL Tomatenmark 100 g Akazienhonig 280 ml Gefl\u00fcgelbr\u00fche 1-2 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[43,6],"tags":[76],"class_list":["post-5258","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nSizilianisches 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