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SONJASTEIN
Chicken venison with couscous
Stew with chicken dumpling strips, cherry tomatoes, fennel, sliced onions and Moroccan minced herbs, served with seasoned couscous with parsley and olive oil.
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Ingredients
Directions
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Put the couscous with the spice mix from the Meatballs and Co. package. in a bowl and pour the water over it.
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Let stand for 10 minutes. Add some salt from the package.
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In the meantime, heat the oil in a frying pan and fry the onions for 5 min. On medium heat.
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Meanwhile cut the bottom of the fennel bulb (s), cut the fennel into quarters and remove the core. Cut into strips. Halve the cherry tomatoes.
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Add the fennel and chicken to the onions and cook over a high heat for 3 minutes.
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Add the rest of the spice mix, the sauce from the Meatballs and Co. pack. and the cherry tomatoes and leave with the lid on the pan for 7 minutes.
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Season with pepper and salt.
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Meanwhile, cut the parsley fine.
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Stir in the couscous with a fork and mix with the parsley and oil. Season with pepper and salt.
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Serve the chicken with the couscous.
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Nutrition
620Calories
Sodium8% DV200mg
Fat35% DV23g
Protein68% DV34g
Carbs22% DV65g
Fiber32% DV8g
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