DOG - Hähnchen-Reispfanne mit Aprikosen-Minz-Joghurt
With roasted cashew nuts and carmalized onionCalorieën
:
765 kcalEiwit
:
30.9g eiwitBereidingstijd
:
40 minutenDifficulty
:
MakkelijkExtra groente
Allergenen:
- Melk (inclusief lactose)
- Selderij
- Mosterd
- Cashewnoten
- Noten
- Selderij
- Kan sporen van allergenen bevatten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
25 gram
Abrikozenchutney
75 gram
Basmatirijst
½ stuk(s)
Rode ui
½ zakje(s)
Gele currykruiden
100 gram
Kippendijreepjes met mediterrane kruiden
½ stuk(s)
Wortel
5 gram
Verse bladpeterselie en munt
(Kan bevatten: Selderij)
25 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Kerriepoeder
(Bevat: Selderij, Mosterd)
10 gram
Geroosterde cashewnoten
(Bevat: Cashewnoten, Noten Kan bevatten: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
½ stuk(s)
Mini-komkommer
1 stuk(s)
Knoflookteen
½ stuk(s)
Gele wortel
Zelf toevoegen
175 ml
[Zoutarme] kippenbouillon
½ el
Zwarte balsamicoazijn
½ tl
Suiker
1 el
Olijfolie
naar smaak
Peper en zout
Instructies
1
- Prepare the stock.
- Chop half of the onion into half rings. Dice the other half.
- Chop the orange and yellow carrot into half crescents of 1/2 cm thick.
- Mince or press the garlic.
Tip: boil water in a kettle to be extra quick.
2
- Heat a drizzle of olive oil in a large deep frying pan. Fry the onion half rings for 2 - 3 minutes. Deglaze with the balsamic vinegar and add the sugar.
- Fry 4 - 5 minutes over low heat until caramelised.
- Remove from the pan and set aside.
3
- Heat a drizzle of olive oil in the same frying pan.
- Add the diced onion, carrots and chicken thigh strips and fry for 3 - 4 minutes over medium to high heat.
- Add the garlic, yellow curry spices and the curry powder and fry for 1 minute.
- Add the rice and chicken stock, then cover and simmer over medium heat for 12 minutes.
4
- In the meantime, finely chop the mint leaves. Grate the Persian cucumber with a box grater.
- In a small bowl, mix the mint, cucumber, yoghurt, apricot chutney, salt and pepper.
- Finley chop the parsley and set aside.
5
- When the rice is done, turn off the heat and let it stand, covered, for another 10 minutes. Once the rice has finished cooking, season with salt and pepper to taste.
6
- Divide the rice among platses and top with the carmalized onions, cashews, and chopped parsley.
- Garnish with the mint cucumber yoghurt.
