Cauliflower and leek pan

Name: Cauliflower and leek pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Chicken filet; 2-3 TABLESPOONS Soy sauce; 1 (approx. 500 g) cauliflower; 250 g Carrots; 2 Leek sticks (leek); 1-2 red chillies; 3 TABLESPOONS Oil; 1/8 l Broth; 7-10 Tbsp ground cilantro; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Chicken filet
2-3 TABLESPOONS Soy sauce
1 (approx. 500 g) cauliflower
250 g Carrots
2 Leek sticks (leek)
1-2 red chillies
3 TABLESPOONS Oil
1/8 l Broth
7-10 Tbsp ground cilantro
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Wash the chicken filet, dab dry and cut into slices. Drizzle with 2 tablespoons of soy sauce and leave to stand for approx. 20 minutes. Clean and wash the cauliflower and cut into florets. Cut the florets into thick slices. Peel and wash the carrots and cut them into sticks. Clean, wash and slice the leek. Wash chilli, cut lengthwise, remove seeds and cut into rings.
2
Heat oil in a pan. Fry the meat in it for about 5 minutes, remove and keep warm. Sauté the vegetables in the frying fat. Add stock and chili rings, bring to the boil and cook for about 5 minutes. Add the meat and heat it up. Season with coriander, soy sauce, salt and pepper. Garnish with parsley
3
Dishes: Pillivuyt