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Babyfreundliche Hühner-Nuggets mit Quinoakruste und selbstgemachten Tomatenketchup
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Ingredients
Tomatenketchup
- 1000 g geschälte Tomaten, aus der Dose
- 180 g rote Paprika gewaschen, entkernt, in Stücken
- 130 g rote Zwiebel geviertelt
- 2 Knoblauchzehen
- 100 g Rotweinessig
- 1 Lorbeerblatt, getrocknet
- 1 Prise Muskat, gemahlen
- ¼ TL Cayennepfeffer, gemahlen
- 1 TL Paprikapulver, geräuchert
-
80
g Dattelsirup
or 80 g Agavendicksaft
Hühner-Nuggets
- 80 g Quinoa gekocht, gekühlt
- 30 g Mandeln, gemahlen
- 10 g Sesamsamen
- ½ TL Zwiebelpulver
- ½ TL Knoblauch, granuliert
- 1 Ei (Größe M) verquirlt
- 340 g Hühnerbrustfilet in Streifen (4 cm x 1 cm)
- 1 EL Öl
- Nutrition
- per 1 Portion
- Calories
- 353 kcal / 1480 kJ
- Protein
- 36 g
- Fat
- 16 g
- Carbohydrates
- 15 g
- Fibre
- 4 g
- Saturated Fat
- 2 g
- Sodium
- 113 mg
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