Allergens
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 can drizzle the yoghurt sauce over it at home. Enjoy!
Afghan Chicken
Chicken thigh fillet (better living 2 stars), aubergine, tomatoes, carrot, white onion, garlic, lemon [sulphites], fresh ginger, chilli powder, smoked paprika powder, cinnamon, cardamom, cumin seeds, clove, turmeric, bay leaf, mint, nutmeg, paprika powder, saffron, almond flakes [], raisins [sulphites], yoghurt [lactose, milk], basmati rice, brown rice, tomato puree, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, noten, sulfiet.
MicrowaveMarleen's choice
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 min
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
