200°C · 15-30 minAllergens
Lactose
Noten
SulfietAfghan Chicken
This traditional Afghan dish comes from the distant family 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 drizzle the yoghurt sauce over it at home. Enjoy!
Chicken thigh fillet (better living 2 stars), aubergine, tomatoes, carrot, white onion, garlic, lemon, fresh ginger, chilli powder, smoked paprika, 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 (1 person) to 5-8 minutes (2 or more persons). Serve with the yoghurt sauce (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the rice with chicken and the aubergine stew covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the yoghurt sauce (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
