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Chicken fillet with vegetables and pearl barley

Servings4 Serving

This time a stew of chicken fillet and vegetables with delicious pearl barley

Chicken fillet with vegetables and pearl barley

Ingredients
 480 g Chicken fillet
 362 g Rutabaga
 347 g Bell pepper (paprica)
 267 g Carrot
 200 g Celery root
 120 g Pearl barley (or any other cereals/legumes)
 104 g Onion
 50 g Yellow curry paste "Arroy-D" (but you can also use red and green, or just curry spices)
 20 g Garlic
 250 ml Coconut milk "Santa Maria" 18%
 150 g Water
 20 g Extra virgin olive oil
 Turmeric, salt (I'm in love with "Herb Salt") and other spices of your choice.
Directions
1

Cut the chicken fillet into pieces and marinate it in spices. I like to marinate meat the night before. I use an adjika, mustard, a little vinegar, and salt.

2

Cut into pieces rutabaga, celery, and carrots. Cut the onion and fry in a heated pan (10 g). I use a deep pan.

3

Add the chicken fillet pieces and fry, stirring.

4

Add the cut vegetables.

5

Boil pearl barley according to the instructions - then fry them in a small pot with 10 g of oil. Add 150 g of water and cook for 5-6 minutes. Then cut off the fire, put the lid on the pot and let it swell for ~ 9 minutes.

Or prepare any other cereals/legumes 120 g.

6

Add the cooked pearl barley to the pan with meat and vegetables, add the curry paste and coconut milk, stir and simmer for another ~7 minutes on low heat.

Nutrition Facts

Finished product weight 2114

Servings 0


1 serving contains
Calories 423
% Daily Value *
Total Fat 10.1g16%
Total Carbohydrate 42.6g15%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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