Fusion Chicken Bao Buns with Ras El Hanout
with raisins, fresh herbs & courgetteCalories
:
877 kcalProtein
:
34g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 piece
Bao buns
(Contains: Tarwe, Gluten)
100 g
Chicken thigh strips with kebab spices
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
½ sachet(s)
Ras el hanout
1 piece
Onion
½ piece
Romano pepper
5 g
Dill, mint & flat leaf parsley
½ piece
Courgette
Not included in your delivery
1 tablespoon
Olive oil
¼ piece
Low sodium chicken stock cube
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3670 kJ
Calories877 kcal
Fat36.4 g
Saturated Fat6.8 g
Carbohydrate99.8 g
Sugar29 g
Dietary Fiber9.1 g
Protein34 g
Salt2.6 g
Potassium562 mg
Calcium70 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Halve the courgette lengthways, then season with salt and pepper.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and fry the courgette face-down for 5 minutes, covered.
- Flip the courgette and fry for 7 - 9 minutes, still covered.
- Chop the onion and cut the Romano pepper into strips.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Add the chicken and the ras el hanout, then fry 4 - 5 more minutes. Season to taste with salt and pepper.
- Add the raisins, then move the chicken to one side of the pan and add the Romano pepper to the other side.
3
- Add a splash of water and crumble in the stock cube (see pantry for amount). Fry for 2 - 3 minutes, covered.
- Boil a shallow layer of water in a pot or saucepan.
- Line a metal sieve with parchment paper and place it in the pan, making sure it doesn't touch the water.
- Transfer the bao buns to the sieve and steam for 5 - 7 minutes until soft, covered.
4
- Finely chop the fresh herbs.
- In a small bowl, combine the mayonnaise with the white wine vinegar and half of the fresh herbs.
- Spread the bao buns with the herb sauce and fill with the chicken.
- Serve the vegetables alongside. Season with salt and garnish with the rest of the fresh herbs.
