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Chefmadison
Spinach stew with chicken
Dutch stew with spinach, onion and chicken.
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Ingredients
Directions
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Peel the potatoes and cut into pieces. Chop the onion. Boil the potatoes for about 20 minutes.
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Allow the spinach to thaw on low heat and as soon as the spinach has thawed, let it leak out in a colander.
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Fry the onion glassy in the butter, fry the curry powder for 1 min. Rub the chicken breasts with salt and pepper and place them between the onion.
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Fry the chicken in 10 min. Around brown and done. Roast the almond shavings golden brown in a dry frying pan.
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Drain the potatoes and puree with the crème fraîche. Mix the onion mixture with the shortening and half of the almond shavings with the puree.
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Spoon the spinach in portions by puree. Season with salt and pepper. Cut the chicken fillets into slices.
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Divide the stew over the plates and place the chicken slices on it. Garnish with the rest of the almond shavings.
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Nutrition
480Calories
Sodium3% DV75mg
Fat35% DV23g
Protein42% DV21g
Carbs15% DV44g
Fiber28% DV7g
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