Andalusian Ground Chicken over Orecchiette
Autor: Andrii M.
- Kolendra1 pęczek12 kcal
- Mielony kurczak302 g432 kcal
- Nasiona anyżu3 g10 kcal
- Orecchiette150 g557 kcal
- Pomidorki koktajlowe2 szt.5 kcal
- Przyprawa cajun7 g18 kcal
- Rzodkiew daikon2 szt.126 kcal
- Sos hoisin235 ml517 kcal
- Sól morska8 g0 kcal
- Taro65 g73 kcal
- Tłuszcz do pieczenia27 g239 kcal
- Trawa cytrynowa1 szt.15 kcal
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Andalusian-inspired comfort food: tender ground chicken paired with daikon radish, taro root and cherry tomato and orecchiette, finished with cilantro and lemongrass and a hit of cajun seasoning and anise seed. 1. Pat the ground chicken dry and season with sea salt, cajun seasoning and anise seed. 2. Heat vegetable shortening in a heavy pan and braise the ground chicken until it develops a deep golden crust, about 14 minutes. 3. Add daikon radish, taro root and cherry tomato to the pan and cook until just tender, stirring in cilantro and lemongrass for fragrance. 4. Cook the orecchiette separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.