Chicken Thigh Strips with Kohlrabi

Name: Chicken Thigh Strips with Kohlrabi over fragrant bulgur with labneh, vadouvan & spinach
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 200 g Chicken thigh strips with Mediterranean herbs; 150 g Bulgur; 1 piece Red onion; 1 piece Kohlrabi; 200 g Spinach; 1 sachet(s) Vadouvan; 80 g Labneh; 350 milliliters Low sodium vegetable stock; 1.5 tablespoon Olive oil; 2 teaspoon Honey [or plant-based alternative]; 1 teaspoon White balsamic vinegar; to taste Extra virgin olive oil; to taste Salt and pepper

over fragrant bulgur with labneh, vadouvan & spinach

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There is a special ingredient in your box! Kohlrabi is like a cross between cabbage and white turnip, with a crisp, slightly sweet flavour. Both raw, roasted or grilled, this root vegetable is full of flavour!

Tags:

Calorie Smart

•Extra Veggies

•Source of fiber

•High Protein

•Special Ingredient

Allergens:

Tarwe

•Gluten

•Mosterd

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Chicken thigh strips with Mediterranean herbs

75 g

Bulgur

(Contains: Tarwe, Gluten May be present: Soja)

½ piece

Red onion

½ piece

Kohlrabi

100 g

Spinach

½ sachet(s)

Vadouvan

(Contains: Mosterd)

40 g

Labneh

(Contains: Ei, Melk (inclusief lactose))

Not included in your delivery

175 milliliters

Low sodium vegetable stock

¾ tablespoon

Olive oil

1 teaspoon

Honey [or plant-based alternative]

½ teaspoon

White balsamic vinegar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2931 kJ

Calories700 kcal

Fat28.9 g

Saturated Fat5.4 g

Carbohydrate66 g

Sugar14.1 g

Dietary Fiber20.7 g

Protein36.8 g

Salt1.7 g

Potassium96.3 mg

Calcium181.5 mg

Iron2.3 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

•Pan with Lid

•Fryingpan with lid

•Tall-Sided Pan

Cooking Steps

Prepare the stock. Peel the kohlrabi and then dice it into 1cm cubes. Roughly chop the spinach and finely chop the onion.

Heat a light drizzle of olive oil in a pot or saucepan and fry the onion for 2 minutes over medium-high heat. Stir in the vadouvan and the bulgur and fry for 1 minute, stirring continuously. Pour in the stock and then boil over low heat for 10 - 12 minutes, covered. Stir regularly and then set aside when finished.

Heat 1 tbsp water per person in a frying pan. Allow the kohlrabi to stew for 3 - 5 minutes over medium-high heat, covered. Remove the lid, lightly drizzle with olive oil and fry for 3 - 4 minutes. Season to taste with salt and pepper, then stir in the honey and half of the spinach. Fry for 1 - 2 more minutes, allowing the spinach to wilt and reduce.

Heat a light drizzle of olive oil in another frying pan over medium-high heat. Fry the chicken for 7 minutes, then take the pan off the heat.

Transfer the kohlrabi and spinach to the bulgur, along with the white balsamic vinegar and half of the chicken. Add the rest of the spinach, then mix well to combine.