Chicken Thigh Strips with Kohlrabi
over fragrant bulgur with labneh, vadouvan & spinach- Tarwe
- Gluten
- Mosterd
- Ei
- Melk (inclusief lactose)
- Soja
- May contain traces of allergens
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!
Ingredients
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
Utensils
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.
Serve the bulgur on plates and top with the rest of the chicken. Drizzle with extra virgin olive oil as preferred and garnish with the labneh.
