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Orange-cardamom chicken stew
Stew of chicken drumsticks, aubergines, apricots, tomato and orange.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the chicken drumsticks in 5 min. Brown.
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Meanwhile, halve the aubergines in the length and cut into half slices.
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Cut the cardamom. Cut the apricots into quarters.
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Add the eggplant, cardamom, apricots and tomato cubes.
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Clean the orange. Grate the orange zest over the skillet and press the fruit above it.
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Add the bouillon tablet. With the lid on the pan, simmer over low heat for 30 minutes. Stir occasionally.
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Meanwhile, cook the nut rice according to the instructions on the packaging. Serve the chicken stew with the rice.
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Nutrition
745Calories
Sodium30% DV720mg
Fat42% DV27g
Protein88% DV44g
Carbs25% DV75g
Fiber48% DV12g
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