Chicken meets Thailand

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roast pine nuts in a pan without fat for four minutes, remove. For the sauce coconut

2. 2

   Wash and clean the sugar snap peas. Clean, wash and cut the peppers into strips. Cut the mango flesh from the core, peel and cut into cubes of one centimetre. Wash and clean the grapes and, depending on their size, cut them in half or quarters.

3. 3

   Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and season with salt and pepper. Heat two tablespoons of sunflower oil in a flat roasting pan. Brown the meat on its skin side for three minutes, turn and fry for another minute.

4. 4

   Mix honey, two tablespoons of water and a pinch of salt. Spread the meat with honey mixture. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for ten minutes. Heat a tablespoon of sunflower oil, briefly sauté the vegetables in it, add the stock, bring to the boil and steam for five minutes in a closed pot.

5. 5

   Heat one tablespoon of sesame oil and three tablespoons of soy sauce in a pan. Add the rice and fry for four minutes while turning. Remove the finished meat from the roaster, wrap in aluminium foil and leave to rest.

6. 6

   Pour the coconut sauce into the roaster, bring to the boil and loosen the roasting mixture. Season with curry and salt. Peel and slice the banana. Add prepared fruit, bring to the boil again and remove from the heat.

7. 7

   Cut the meat into slices. Arrange rice, vegetables, meat and sauce on plates. Sprinkle pine nuts over the vegetables.

Nutrition Facts

KCAL
820 kcal

CARBS
82 g

FATS
35 g

PROTEINS
44 g