Chicken filet fried in mineral water with pumpkin risotto

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash pumpkin thoroughly, cut into slices, scrape out seeds. Dice flesh. Thyme wash, shake dry. Leaves, except for something to garnish, from the stems pluck and chop. Peel and finely dice onion and garlic, bring to the boil in a pot with rice and 1/4 litre stock. Gradually add the remaining stock, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Add the pumpkin and thyme after about 15 minutes cooking time and cook along

2. 2

   Drain the apricots. Finely dice ¾ of the apricots. Puree the rest of the apricots, mix with diced apricots, season with curry and chili flakes. Wash the meat, dab dry. Heat a large, coated pan without fat very strongly. Add 75-100 ml mineral water, bring to the boil. Add meat immediately, allow water to evaporate. Fry meat for approx. 1 1/2 minutes until a brown crust has formed. Add another 75 ml of mineral water, turn the meat, let the water evaporate again and brown the meat. Cook the meat for a total of approx. 10 minutes, finally season with salt and pepper

3. 3

   Season the risotto with salt and pepper. Cut meat into slices, arrange on plates with risotto and apricot dip, garnish with thyme

Nutrition Facts

KCAL
420 kcal

CARBS
57 g

FATS
2 g

PROTEINS
39 g