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2ND COURSE
Stir-fried chicken fillet with pumpkin and eggplant
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Ingredients
Directions
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Rinse some water over the eggplant cubes and dry well in a kitchen towel.
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Heat the rest of the oil in a skillet or wok. Stir fry the onion rings and pumpkin cubes for a few minutes.
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Then add the eggplant, chicken and garlic and fry for about 5 to 8 minutes until everything is nicely browned and done.
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Serve the dish sprinkled with coriander. Tasty with rice or couscous.
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Nutrition
285Calories
Sodium0% DV0g
Fat23% DV15g
Protein62% DV31g
Carbs2% DV5g
Fiber0% DV0g
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