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.
-
45 minMain dishcrumbly potatoes, sour apples, sweet apples, shallots, bacon, duck breast fillets, ginger powder, poultry feast, cranberries, butter, creme fraiche, Apple syrup,duck breast with hot apple syrup on hot lightning
-
250 minMain dishonion, garlic, veded apricots without pit, press orange, saffron, ras el hanout spices melange, harissa, liquid honey, raisins, tomato cubes, salt, deep-frozen leg of lamb without the leg,Moroccan leg of lamb
-
75 minMain dishsweet potato, olive oil, egg, Red onion, garlic, baby spinach, milk, grated goat's cheese,quiche with a sweet potato base
-
35 minMain dishfarfalle, cleaned sprouts, unsalted butter, wheat flour, Blond, chicken broth from tablet, serrano ham, grilled red pepper, dried oregano, fresh goat cheese natural 45,pasta oven dish with grilled peppers, goat cheese and serrano ham
Nutrition
610Calories
Fat32% DV21g
Protein72% DV36g
Carbs22% DV65g
Loved it