Filter
Reset
Sort ByRelevance
Karen Semmelrock
Roasted chicken fillet with rice and pointed cabbage
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Cut the chicken fillets in half, so that they are 4 thin chicken fillets. Rub the chicken fillets with ½ tablespoon ras el hanout, some salt and 1 tablespoon of olive oil. Bake the chicken for 10-12 minutes in a hot grill pan until beautiful brown stripes appear and the fillets are cooked through.
-
Meanwhile cut the pointed cabbage into 4 parts, remove the hard stalk and cut the parts into wide strips. Heat 2 tablespoons of olive oil in a wok. Stir in ½ tablespoon ras el hanout and stir-fry the onion tart and cabbage strips for 3-4 minutes. Halve the to and spoon it through and stir fry for another 2-3 minutes.
-
Add coconut milk and simmer the pointed cabbage for another 2-3 minutes. Serve the brown rice with the pointed cabbage and put the roasted chicken on it.
-
25 minMain dishpotatoes, garden peas, fresh mint, yogurt, Cherry tomatoes, stir fry strips, oil, lamb's lettuce,spring salad with crisp filled potato
-
20 minMain dishGruyère AOP Switzerland, cornstarch, garlic, dry white wine, nutmeg, kirsch, lemon juice,fondue of gruyere
-
30 minMain dishgnocchi di patate, onion, garlic, turkey sausages, olive oil, peeled tomatoes, green beans, slightly topped cheese,gnocchi with turkey sausages and tomato sauce
-
20 minMain dishmie, Javanese peanut satay sauce, roast beef steaks à la minute, sunflower oil, Chinese vegetable mix, ketjapmarinademanis, kroepoek,oriental roast beef
Nutrition
610Calories
Fat32% DV21g
Protein72% DV36g
Carbs22% DV65g
Loved it