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Nickval2010
Paprika chicken with walnuts and pomegranate
Borrel dip with walnuts, garlic, peppers, chili flakes, cumin and pomegranate seeds.
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Ingredients
Directions
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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.
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In the meantime, cut the garlic finely. Squeeze out the lime. Drain the peppers and finely chop the walnuts.
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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.
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Spoon the paprika chicken into a bowl and garnish with the pomegranate seeds.
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Nutrition
175Calories
Sodium22% DV520mg
Fat20% DV13g
Protein8% DV4g
Carbs3% DV9g
Fiber20% DV5g
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