Chicken with Orzotto Alla Melanzane
with eggplant, Parmigiano Reggiano & Italian seasoning3.5(12)
Calories
:
815 kcalProtein
:
41.1g proteinTotal
:
40 minutesDifficulty
:
EasyFamily
Allergens:
- Tarwe
- Gluten
- Milk (including lactose)
- Mosterd
- Soja
- 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
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Garlic
½ piece
Red onion
½ piece
Eggplant
½ pack
Diced tomatoes with garlic & onion
½ sachet(s)
Italian seasoning
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
150 milliliters
Low sodium vegetable stock
½ tablespoon
Flour
½ tablespoon
Balsamic vinegar
1 teaspoon
Sugar
1.5 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3411 kJ
Calories815 kcal
Fat33.3 g
Saturated Fat10.5 g
Carbohydrate83.7 g
Sugar26.9 g
Dietary Fiber10.5 g
Protein41.1 g
Cholesterol8.3 mg
Salt3.5 g
Potassium331.3 mg
Calcium143.3 mg
Iron0.9 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.
Utensils
•Bowl
•Fryingpan with lid
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Dice the eggplant into 1cm cubes and transfer to a bowl, along with the flour.
- Season with salt and pepper, then toss well to coat.
- Chop the onion and crush or mince the garlic.
2
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat.
- Fry the eggplant for 8 - 10 minutes until evenly browned, then remove from the pan and set aside.
3
- Heat a drizzle of olive oil in another frying pan over medium-high heat.
- Fry the onion with the Italian seasoning for 3 - 4 minutes.
- Stir in the garlic and the orzo, then fry for 1 more minute.
- Deglaze with the diced tomatoes and the balsamic vinegar, then stir in the sugar and allow to reduce for 2 - 3 minutes.
4
- Pour in the stock, then bring to a boil.
- Lower the heat and allow to reduce gently for 15 - 17 minutes, or until the orzo is done.
- Stir regularly so as to prevent the orzo from sticking to the bottom of the pan.
- Add more water as necessary if it seems too dry.
5
- Melt a knob of butter in the same pan you used for the eggplant over medium-high heat and fry the chicken for 2 minutes per side.
- Reduce the heat and fry for a further 4 minutes per side, or until done.
- Turn off the heat and set aside until serving, covered.
- Meanwhile, grate the Parmigiano Reggiano.
6
- When the orzotto is done, stir in half each of the eggplant and the Parmigiano Reggiano. Season to taste with salt and pepper.
- Serve the orzotto on plates with everything else alongside.
- Garnish with the rest of the Parmigiano Reggiano to finish.
