Informations supplémentaires
45 min.
|
814 kcal
|
easy
|
|
Printable version
1. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat for 10-12 minutes.
2. Setup
Chop the garlic, the ginger and the parsley. Slice the onions and the cabbage. Peel and cut the carrot into slices. Peel and cut the sweet potato into cubes. On a separate board, cut the chicken into pieces.
3. Cook the chicken
In a skillet over medium-high heat, add a drizzle of olive oil. Cook the chicken pieces 2-3 minutes on each side. Season with salt and pepper, remove and set a aside.
4. Cook the vegetables
In the same pot, lower the heat and add the onions, the garlic and the ginger. Cook for 1-2 minutes. Add 0.5 2P | 1 3P can of tomato paste and the fish sauce and cook for another minute. Add the vegetables and cook for 4-5 minutes.
5. Assemble and simmer
Return the chicken to the pot with the vegetables. Add 1.5 2P | 2 3P cups of water. Cover and simmer for 10-15 minutes. In a bowl, combine the peanut butter with 2-3 tbsp of the broth and add it to the pot and mix well.
6. Plate your dish
Serve the mafé chicken with the rice. Garnish with the parsley.
Bon appétit!
4unitChicken Thighs
2unitGarlic Clove(s)
1unitGinger
1unitYellow Onion(s)
1unitTomato Paste
15mlFish Sauce
120mlPeanut Butter
2unitOrganic Nantes carrot (s)
300gSweet Potato(es)
0.5unitFresh Italian Parsley
140gBasmati Rice
100gGreen Cabbage
What you need
Pots.
814 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
119g
40%
fat
19g
29%
cholesterol
118mg
39%
fiber
11g
44%
protein
46g
saturated
4g
20%
sodium
460mg
19%
sugar
19g
trans
0g