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Audrey Noland
Sauerkraut-lentil stew and chicken skewers
Stew of sauerkraut and lentils with chicken skewers.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and cook for 20 minutes in water with salt. Meanwhile, chop the onion and finely chop the garlic and celery.
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Heat the oil in a stirring fruit the onion and garlic 2 min. On low heat. Add the sauerkraut and stock and simmer for 10 minutes on low heat.
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Mix the oil with the paprika powder. Thread the chicken cubes on the skewers and brush with the paprika oil. Season with pepper and salt.
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Heat the grill pan without oil or butter. Gril the chicken skewers in 8 min. Around brown and done. Times regularly.
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Let the lentils drain in the meantime. Drain the potatoes, but collect 50 ml of the cooking liquid per 4 persons. Mash the potatoes with the puree tamper.
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Put in the cooking liquid and sauerkraut mixture. Put the celery and lentils through. Season with pepper and salt.
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Divide the plates. Serve with the chicken skewers.
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Nutrition
470Calories
Sodium0% DV1.120mg
Fat18% DV12g
Protein60% DV30g
Carbs18% DV53g
Fiber40% DV10g
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