200°C · 15-20 minAllergens
Lactose
Noten
SulfietAfghaanse kip
This is yesterday's meal, just as delicious today and 1 euro cheaper! Individually packaged in sustainable disposable packaging. This traditional Afghan dish comes from a distant relative of our chef Sabien. Fragrant spiced rice (with a masala according to a secret family recipe) is mixed with sweet braised carrots and tender pieces of chicken (better living 2 stars). As it should be, we serve this with borani banjan, which is roasted aubergine in a spiced tomato sauce. You can drizzle the yoghurt sauce over it at home. Enjoy!
Afghaanse kip
Chicken thigh fillet (better living 2 stars), aubergine, tomatoes, carrot, white onion, garlic, lemon, fresh ginger, chilli powder, smoked paprika powder, cinnamon, cardamom, cumin seeds, cloves, turmeric, bay leaf, mint, nutmeg, paprika powder, saffron, almond flakes, raisins, yoghurt, basmati rice, brown rice, tomato purée, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, noten, sulfiet.
Microwave
Heat the rice with chicken and the aubergine stew loosely covered for 3-4 minutes. Serve with the yoghurt sauce (cold).
Oven — 200°C, 15-20 minMarleen's choice
Transfer to an oven dish and heat the rice with chicken and the aubergine stew covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the yoghurt sauce (cold).
Average weight: 540 g
