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Orange-cardamom chicken stew
 
 
4 ServingsPTM45 min

Orange-cardamom chicken stew


Stew of chicken drumsticks, aubergines, apricots, tomato and orange.

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Directions

  1. Heat the oil in a frying pan and fry the chicken drumsticks in 5 min. Brown.
  2. Meanwhile, halve the aubergines in the length and cut into half slices.
  3. Cut the cardamom. Cut the apricots into quarters.
  4. Add the eggplant, cardamom, apricots and tomato cubes.
  5. Clean the orange. Grate the orange zest over the skillet and press the fruit above it.
  6. Add the bouillon tablet. With the lid on the pan, simmer over low heat for 30 minutes. Stir occasionally.
  7. Meanwhile, cook the nut rice according to the instructions on the packaging. Serve the chicken stew with the rice.


Nutrition

745Calories
Sodium30% DV720mg
Fat42% DV27g
Protein88% DV44g
Carbs25% DV75g
Fiber48% DV12g

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