Preparation Instructions
Grate 120 g onion and tip it, juice and all, into a bowl. Dissolve 1 tsp baking soda and 4 g salt into the grated onion. Now add the chicken pieces.
Mix well. Add as much red pepper as you like.
Let it rest in the fridge for at least 6 hours and at most 10 hours.
Take it out of the fridge, add 7 ml lime juice, and mix. Now add a little oil, just enough to coat the surface, then return it to the fridge for another half hour.
Add saffron just before cooking.
Marinated Chicken: calories & nutrition (For the entire cooked dish)
Nutri-Score B
711 kcal
Protein 125.4 g
Unsaturated Fat (Good) 4.9 g
Saturated Fat 4.0 g
Trans Fat (Bad) 0.4 g
Carbohydrates 11.9 g
Sugar 5.0 g