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DZAHRA
Exotic waterzooi of guinea fowl
A tasty recipe. The main course contains the following ingredients: poultry, guinea fowl, salt, koenjit, sereh (lemongrass), red pepper, chicken stock, butter, fresh garlic chives (20 g), fresh coriander (15 g), noodles, coconut milk and Thai vegetable mix ( bag of 400 g).
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Ingredients
Directions
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Sharpen guinea fowl with sharp knife into 8 pieces (legs, wings, breast and back parts).
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Sprinkle with salt and bun.
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Remove the outer leaves of lemongrass, mince the stem.
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Clean pepper, remove seeds and cut into strips.
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Pour 1 1/4 liter of water with bouillette tablets into pan 1.
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Heat butter in a frying pan.
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lemongrass and red pepper for about 1 minute.
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Place the guinea fowl in a pan and add bouillon.
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Whole together with lid on pan for about 1 hour to gently simmer.
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Cut fresh herbs finely.
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Cut Mihoen in half and, according to instructions, boil in boiling water.
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Mix coconut milk and vegetable mix with soup.
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Let the soup simmer for another 5 minutes.
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Drain Mihoen and stir in soup with garlic chives and coriander.
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Distribute soup over four preheated plates..
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Nutrition
375Calories
Sodium0% DV1.131mg
Fat15% DV10g
Protein72% DV36g
Carbs12% DV35g
Fiber12% DV3g
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