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Susan Hissam
Surinamese chicken bolts
A nice Surinamese recipe. The main course contains the following ingredients: poultry, ground coriander (ketoembar), ground turmeric (koenjit), ground cumin (djinten), ginger powder (djahé), black pepper (ground), chicken bolts, oil, crumbly potatoes, green beans (cleaned) and onions (chopped).
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Ingredients
Directions
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Mix the coriander, the turmeric, the cumin, the ginger and the black pepper.
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Dab the chicken bolts dry and rub them in with the curry mixture.
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Heat 2 tablespoons of oil in a frying pan and fry the bolts on both sides until golden brown.
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Pour 100 ml of water into the pan and simmer the chicken bolts with the lid at an angle to the pan over medium-high heat for 45-50 minutes.
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Boil the potatoes with salt for 15 minutes and drain them.
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Boil the green beans with salt in 6-8 minutes until crispy.
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Drain the green beans and rinse under cold running water.
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Remove the bolts from the pan and keep them warm under a lid.
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Fry the onion in the frying fat.
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Spoon the green beans and warm them for 1 minute.
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Divide the beans over 4 plates and add the chicken bolts.
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Serve with the potatoes..
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Nutrition
750Calories
Sodium0% DV1.095mg
Fat46% DV30g
Protein80% DV40g
Carbs27% DV81g
Fiber20% DV5g
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