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Oriental endive stew with free-range chicken fillet
Oriental endive stew with free-range chicken fillet
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Ingredients
Directions
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Peel the sweet and crumbly potatoes and cut into equal pieces of approx. 3 x 3 cm.
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Cook them in a large pan in water with a little salt in 15 minutes until done.
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Meanwhile, cut the chicken fillet into strips. Cut the bottom and 5 cm from the top of the salad onion. Cut the onions into thin rings.
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Heat the oil in a frying pan and fry the chicken strips in 3 min. On high heat around golden brown.
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Add the ketjapmarinadetoe and cook for another 5 minutes. Add half of the salad onion and spoon. Season with pepper and salt.
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Remove the chicken from the pan and place it on a plate. Keep warm under a lid or aluminum foil.
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Stir fry in the remaining cooking fat the Bumbu spice 1 min. On medium heat. Add the rest of the salad onion and half of the endive and stir fry for another 1 min.
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Drain the potatoes and put them back in the pan. Stamp them together with the spring onion-boembo mixture with the puree mash to puree.
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Add the rest of the endive bit by bit and mix it together. Season with pepper and salt.
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Serve the stew with the chicken strips.
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Nutrition
550Calories
Sodium0% DV1.125mg
Fat25% DV16g
Protein56% DV28g
Carbs23% DV69g
Fiber36% DV9g
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