Chicken Thigh Strips with Fragrant Yogurt Sauce
over bulgur with eggplant & fresh dillCalories
:
725 kcalProtein
:
30.9g proteinTotal
:
20 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- 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
100 g
Chicken thigh strips
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Eggplant
½ piece
Onion
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
2.5 g
Fresh dill
100 g
Passata
½ sachet(s)
African-inspired spice mix
Not included in your delivery
150 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
1 teaspoon
Sugar
1 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3034 kJ
Calories725 kcal
Fat32.7 g
Saturated Fat8.4 g
Carbohydrate80.1 g
Sugar18.8 g
Dietary Fiber12.9 g
Protein30.9 g
Salt1.5 g
Potassium339.7 mg
Calcium33 mg
Iron1 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
- Prepare the stock and finely chop the onion.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium heat. Fry the onion for 2 minutes.
- Stir in the bulgur and toast the grains for 1 minute, then pour in the stock and bring to a boil. Lower the heat and allow to cook gently for 10 - 12 minutes, stirring occasionally.
2
- Dice the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the eggplant for 6 - 8 minutes, then add the water (see pantry for amount).
- Cover and allow to steam for 2 minutes. Season with salt and pepper.
- In the meantime, roughly chop the dill. In a bowl, combine the yogurt with half of the dill. Season to taste with salt and pepper.
3
- To the eggplant, add the passata, the sugar and half of the African-inspired spices. Mix well and fry for 1 - 2 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken for 7 minutes.
- Add the rest of the African-inspired spices and fry for 1 more minute. Season to taste with salt and pepper.
4
- Serve the bulgur on deep plates with everything else on top.
- Drizzle with the yogurt sauce and then garnish with the rest of the dill.
