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Cynthia A. Blair
Chicken tandoori with broccoli
Chicken fillet in creamy tandoori sauce with broccoli, carrot and rice.
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Ingredients
Directions
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Cut the broccoli into florets and the stem of the broccoli into slices. Cut the winter carrot into cubes.
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Cut the chicken fillet into cubes.
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Mix the marine mixture from the Indian chicken tandoori with the oil. Add the chicken fillet and marinate for 5 minutes.
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In the meantime, cook the rice from the same package according to the instructions on the packaging. Cook the broccoli in 5 minutes until al dente.
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Heat the rest of the oil in a stir frying pan the winter carrot 2 min. Add the chicken breast and cook for 2 min.
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Add the sauce mix from the Indian chicken tandoori and the water and bring to the boil while stirring.
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Cook 1 min., Add the crème fraîche and heat for 1 min.
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Divide the rice over deep plates. Add the chicken tandoori. Serve with the broccoli.
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Nutrition
1.100Calories
Sodium25% DV605mg
Fat69% DV45g
Protein112% DV56g
Carbs38% DV113g
Fiber44% DV11g
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