200°C · 15-25 minAllergens
Lactose
Sesamzaad
SulfietChicken Pappadum
Spicy and refined, this chicken dish features chicken thigh fillet (Beter Leven 2 stars) coated in finely chopped pappadum (an Indian type of crisp made from lentils) and then fried until golden brown. It is served with skin-on potato fries and a surprising cabbage salad.
Chicken thigh fillet (Beter Leven 2 stars), pointed cabbage, carrot, white cabbage, green pepper, potato, lime juice, fresh ginger, chilli powder, cinnamon, cumin seeds, coriander seeds, turmeric, paprika powder, yoghurt, pappadum (made from lentil flour, contains sesame oil), mango chutney (mango, sugar, vinegar, cumin, paprika, chilli, salt), honey, pepper and salt.
Allergens: koemelk, lactose, sesamzaad, sulfiet.
Microwave
Heat the fries and chicken uncovered for 2-4 minutes. Note: the fries and chicken will not become crispy in the microwave. Serve with cabbage salad (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the fries from the tray and spread them out on a baking sheet with the chicken placed beside them on the baking paper for 20 minutes. Serve with the cabbage salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g