something chicken high protein
with- Blé
- Moutarde
- Lait
- Soya
- Sulfites
- Gluten
- Peut contenir des traces d’allergènes
- Soya
- Sulfites
- Lait
- Noix
- Arachides
- Sésame
- Blé
- Oeuf
- Poisson
- Moutarde
- Crustacés
Ingrédients
2 pièce(s)
Poitrines de poulet
½ tasse(s)
Boulgour
(Contient: Blé Peut contenir : Gluten)
1 pièce(s)
Piment fort
1 pièce(s)
Oignon rouge
56 g
Jeunes épinards
7 g
Coriandre
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Soya, Sulfites, Lait, Noix, Arachides, Sésame, Blé)
1 cs
Vinaigre de vin rouge
(Peut contenir : Soya, Lait, Noix, Sésame, Blé, Oeuf, Poisson, Moutarde)
½ tasse(s)
Sauce tikka
(Contient: Lait Peut contenir : Gluten, Soya, Sulfites, Sésame, Blé, Oeuf, Poisson, Moutarde, Crustacés)
2 cs
Base de sauce tomate
(Peut contenir : Gluten, Soya, Sulfites, Lait, Noix, Sésame, Blé, Oeuf, Poisson, Moutarde, Crustacés)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Noix, Arachides, Sésame, Blé, Moutarde)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient: Lait)
1.5 cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Instructions
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add stock powder 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Core, then cut peppe rinto 1/2-inch pieces.
- Peel, halve then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Line a baking sheet with foil.
- Pat chicken dry with paper towels.
- On a clean cuting board, cut chicken into 1/2-inch pieces.
- To prepared baking sheet, add chicken, half the Indian Spice Blend, ginger-garlic puree, vinegar, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Broil in the top of the oven for 7-10 min until lighly charred and cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, onions and pepper. Season with salt, pepper and remaining Indian Spice Blend. Cook, for 3-4 min, stirring often until tender-crisp.
- Stir in tomato sauce base and Tikka Sauce (water?). Cook for 1-2 min, stirring often until simmering.
- Stir spinach and chicken into curry. Cook for 1-2 min, stirring often until spinach wilts.
- Stir half the cilantro into bulgur.
- Divide bulgur and vindaloo between bowls.
- Sprinkle remaining cilantro over top.
