CHICKEN WITH SPICES AND ROOT VEGETABLES EN COCOTTE
- Servings : 2
- Preparation : 20 minutes
- Cook time : 30 minutes
- Calories : 400 cal
- Carbohydrate : 33 g
- Lipid : 10 g
- Fiber : 6 g
- Protein : 46 g
Ingredients
- 10 ml (2 tsp) olive oil
- 5 ml (1 tsp) paprika
- 2.5 ml (1/2 tsp) cumin powder
- 2.5 ml (1/2 tsp) turmeric powder
- 1 ml (1/4 tsp) cinnamon powder
- 2 small chicken breasts
- 1 onion, cut into wedges
- 1 clove garlic, minced
- 1 large carrot, cut into sticks
- 1 small sweet potato, cut into cubes
- 1 small parsnip, cut into sticks
- 125 ml (1/2 cup) vegetable stock
- Salt and pepper, to taste
Steps
1 - In a small bowl, combine the oil, paprika, cumin, turmeric, cinnamon, salt and pepper.
2 - Massage the chicken in the spices to coat it well.
3 - Heat a casserole dish over medium-high heat. Add the chicken and brown it for 2 to 3 minutes on each side, until nicely browned. Remove the chicken from the casserole dish and set aside.
4 - In the same casserole dish, add the onion and garlic and sauté for 1 minute, then add the carrots, sweet potato and parsnip. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften. to soften slightly.
5 - Pour the vegetable broth into the casserole and mix. Return the chicken breasts to the casserole on top of the vegetables.
6 - Cover and simmer for 20 to 25 minutes over heat. AVERAGE, until the chicken is cooked through and the vegetables are tender.
7 - Serve the chicken with the root vegetables and wheat semolina. Garnish with fresh cilantro or chopped parsley if desired.
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