Orange-cardamom chicken stew

Name: orange-cardamom chicken stew
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 el peanut oil; 1 kg chicken drumstick; 2 eggplant; 6 cardamom pod; 200 g veded apricots without pit; 400 g canned tomatoes; 1 press orange; 1 chicken broth tablet; 275 g nut rice

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

Ingredients

Directions

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