Season the chicken with ras el hanout or pepper and paprika.
Ingredients
-
1 orange
-
½ lime
-
1 teaspoon honey
-
1 tablespoon olive oil
-
2 kohlrabis
-
couple of iceberg lettuce leaves
-
2 sprigs of mint
-
6 potatoes
-
200 grams chicken thigh fillet
-
ras el hanout or pepper and paprika powder
-
2 tablespoons liquid margarine
Preparation
- Peel the potatoes. Boil them in a little water with a lid on the pan for about 20 minutes.
- Peel the orange thickly and collect the juice. Cut the orange into cubes.
- Wash the lemon wedge and cut off some of the outer part of the peel. Cut the peel into fine strips.
- Squeeze the lime.
- Make a dressing from the lime juice, the collected orange juice, the honey and the oil.
- Peel the kohlrabis thinly and cut them into small cubes or strips.
- Wash the iceberg lettuce and cut the leaves into strips.
- Wash the mint leaves and cut them into strips.
- Mix the vegetables with the dressing, the strips of lime zest and the mint.
- Cut the chicken into strips and sprinkle with some ras el hanout.
- Bake the chicken strips in the hot margarine for about 8 minutes until cooked and brown.
- Pour 75 milliliters of water into the pan and stir to loosen the crust. Bring the gravy to a boil.
- Serve the kohlrabi salad with the chicken and the potatoes with gravy.
Allergy info
Read the label before using margarine.
Number of persons
2
Duration
15 minutes
| Energy |
525 kcal |
|---|---|
| Egg white |
30 grams |
| Carbohydrates |
50 grams |
| Fat |
20 grams |
| Saturated fat |
4 grams |
| Fiber |
10 grams |
| Salty |
0.3 grams |
