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Stew of white beans and spiced chicken
Stew of carrots, onions and white beans. Without potatoes
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the carrot and cut in half widthwise and in quarter lengthwise. Cut the onion into pieces and spread with the carrot over a baking sheet covered with parchment paper.
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Sprinkle the onion and carrot with the oil and thyme and season with salt and pepper. Roast in the oven for about 25 minutes.
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In the meantime, cut the garlic finely. Rinse the beans in a colander with cold running water and drain.
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Cut the chicken into four equal pieces.
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Heat the oil in a frying pan and fry the chicken on a high heat until golden brown. Sprinkle with the thyme and season with pepper and salt.
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Turn down the heat and cook for another 10 minutes. Heat the rest of the oil in a pan and fry the garlic for 1 min. Warm the beans for 3 minutes.
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Stamp the bean-garlic mixture with the puree pestle into a coarse puree.
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Scoop the carrot and onion through. Serve with the chicken.
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Nutrition
365Calories
Sodium7% DV160mg
Fat22% DV14g
Protein56% DV28g
Carbs8% DV25g
Fiber52% DV13g
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