Coriander pea puree with butter carrots and chicken

Name: Coriander pea puree with butter carrots and chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg Pea pods (substitute 500 g frozen peas); 800 g Carrots; 1 piece(s) (approx. 15 g) Ginger; 1 Onion; 4 Chicken fillets (approx. 150 g each); 1-2 TABLESPOONS Sunflower oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Butter; 1/8 l Milk; 1 bunch/pot of coriander

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg Pea pods (substitute 500 g frozen peas)
800 g Carrots
1 piece(s) (approx. 15 g) Ginger
1 Onion
4 Chicken fillets (approx. 150 g each)
1-2 TABLESPOONS Sunflower oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
3 TABLESPOONS Butter
1/8 l Milk
1 bunch/pot of coriander

Directions

1
Peas from the pods and wash. Peel, wash and slice the carrots. Peel ginger and chop finely. Peel onion and chop finely. Wash the meat and dab dry.
2
Heat the oil in a frying pan. Fry the meat for 5-6 minutes on each side. Season with salt and pepper.
3
Meanwhile, fry the carrots and ginger in 1 tbsp. hot butter. Season with salt and 1 tablespoon of sugar. Add 100 ml water, bring to the boil, cover and simmer for about 8 minutes.
4
Fry the onion in 2 tbsp. hot butter. Add peas and milk, bring to the boil briefly and simmer for about 5 minutes. Wash coriander, shake dry and chop coarsely. Add to the peas and puree everything with a hand blender.
5
Season to taste with salt and pepper. Arrange chicken filets with carrots and pea puree.