Directions:
- Marinate chicken in beer, chilli and plum sauces, pepper, salt, spring onion, garlic and corriander for at least 30 min.
- (Not more than 4 hours or else it will turn sour) Remove chicken from marinade and barbecue over a hot grill, basting with remaining marinade once in a while.
- Remove and set aside when chicken is cooked.
- Season potato and spinach with salt and pepper to taste and set aside.
- In a heated saucepan, reduce the remaining marinade until desired sauce consistency.
- To serve, top spinach with chicken and potatoes on the side and drizzle the sauce around and over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 648.15 Kcal (2714 kJ) | ||
| Calories from fat | 327.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.38g | 56% | |
|---|---|---|---|
| Cholesterol | 135mg | 45% | |
| Sodium | 487.21mg | 20% | |
| Potassium | 1232.8mg | 26% | |
| Total Carbs | 40.92g | 14% | |
| Sugars | 9.81g | 39% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 31.98g | 64% | |
| Vitamin C | 54.5mg | 91% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 6mg | 33% | |
| Calcium | 166.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 126.82 Kcal (531 kJ) | ||
| Calories from fat | 64.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 56% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 45% | |
| Sodium | 95.33mg | 20% | |
| Potassium | 241.22mg | 26% | |
| Total Carbs | 8.01g | 14% | |
| Sugars | 1.92g | 39% | |
| Dietary Fiber | 1.4g | 29% | |
| Protein | 6.26g | 64% | |
| Vitamin C | 10.7mg | 91% | |
| Vitamin A | 0.2mg | 42% | |
| Iron | 1.2mg | 33% | |
| Calcium | 32.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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