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MARIAN CRONSHAW
Indian rice dish with grilled chicken and mango chutney
An Indian rice dish with grilled chicken and to finish it off: Amsterdam onions. So you stay a bit close to home.
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Ingredients
Directions
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Heat the oil in a large frying pan. Add the wok vegetable and stir-fry 2 minutes. Add the rice and vadouvan and cook for 2 minutes.
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Meanwhile, cut the parsley fine. Add to the frying pan together with the bouillon tablets and the water.
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Bring to the boil, put a lid on the pan and simmer for 12 minutes on low heat.
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Meanwhile, season the chicken fillet with the oil and season with salt and pepper.
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Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.
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Meanwhile let the onions drain and halve. Divide the rice dish over deep plates.
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Put the chicken fillets and serve the onions and the mango chutney separately.
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Nutrition
570Calories
Sodium0% DV1.200mg
Fat23% DV15g
Protein58% DV29g
Carbs24% DV73g
Fiber48% DV12g
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