A delicious and festive dish full of colors, flavors and textures that provide energy and digestibility.
Preparation
- Make the clean whole chicken, spreading it with the jam of Granada. Add the garlic clove, salt and fine chili. Mix well and let stand in a fridge for 2 hours minimum or throughout the night.
- Prepare the vegetables: peel and cut the carrots in canes filleting the tip. Also in slices.
- Bake at 180º The chicken in a large tray, paint gently with oil. Cocinate for approximately 45 minutes (it will depend on the weight). Get wet with his juice.
- Scald about 7 minutes the potatoes and carrots. Add vegetables; Baby peeled onions, potatoes and carrots when the chicken is in the middle of cooking. Dilute the teaspoon of Elixir Energy Cokare in a tablespoon of virgin olive oil. Paint with oil and elix the chicken and vegetables.
- Remove the grains from the Granada. Before serving, extend the grains of the Granada and add pearl.
