Stir-fried chicken fillet with pumpkin and eggplant

Name: stir-fried chicken fillet with pumpkin and eggplant
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon paprika; 1 teaspoon cinnamon powder; 1 teaspoon ginger powder (djahé); 5 tablespoon olive oil; 1 tablespoon lemon juice; 500 gram chicken breast; 1 little eggplant; 1 onion; 250 gram pumpkin; 2 clove garlic; 1 bunch fresh coriander; 1 bunch flat leaf parsley

Ingredients

1 tablespoon paprika
1 teaspoon cinnamon powder
1 teaspoon ginger powder (djahé)
5 tablespoon olive oil
1 tablespoon lemon juice
500 gram chicken breast

1 little eggplant
1 onion
250 gram pumpkin
2 clove garlic
1 bunch fresh coriander
1 bunch flat leaf parsley

Directions

Rinse some water over the eggplant cubes and dry well in a kitchen towel.
Heat the rest of the oil in a skillet or wok. Stir fry the onion rings and pumpkin cubes for a few minutes.
Then add the eggplant, chicken and garlic and fry for about 5 to 8 minutes until everything is nicely browned and done.
Serve the dish sprinkled with coriander. Tasty with rice or couscous.