Filter
Reset
Sort ByRelevance
Nickval2010
Paprika chicken with walnuts and pomegranate
Borrel dip with walnuts, garlic, peppers, chili flakes, cumin and pomegranate seeds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat a frying pan without oil or butter and roast the walnuts for 3 min. On medium heat until golden brown. Let cool on a plate.
-
In the meantime, cut the garlic finely. Squeeze out the lime. Drain the peppers and finely chop the walnuts.
-
Put the walnuts, garlic, 1 tbsp lime juice (per 4 persons), the peppers, chilli flakes and cumin in a high cup and puree with the hand blender to a smooth dip.
-
Spoon the paprika chicken into a bowl and garnish with the pomegranate seeds.
Blogs that might be interesting
-
30 minSide disheggplant, garlic, traditional olive oil, risotto rice, vegetable stock of tablet, lemon, Bettine Blanc goat cheese 55, fresh basil,aubergine risotto with goat's cheese and basil -
20 minSide dishTasty tomatoes, flat leaf parsley, bunch onion, Red wine vinegar, extra virgin olive oil,fast tomato relish -
15 minSide dishGnocchi di patate, fresh Italian spice mix, red roasted peppers, butter, salt, pepper,gnocchi with Italian herbs and roasted peppers -
60 minSide dishsomething crumbly potatoes, traditional olive oil, Cajun spices, leeks, chestnut mushrooms, creme fraiche,potato and leek
Nutrition
175Calories
Sodium22% DV520mg
Fat20% DV13g
Protein8% DV4g
Carbs3% DV9g
Fiber20% DV5g
Loved it