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Karen Semmelrock
Roasted chicken fillet with rice and pointed cabbage
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
610Calories
Fat32% DV21g
Protein72% DV36g
Carbs22% DV65g
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