CHICKEN, CHICKPEA, SWEET POTATO AND COCONUT CASSEROLE


  • Servings : 6
  • Preparation : 15 minutes
  • Cook time : 40 minutes
  • Calories : 430 cal
  • Carbohydrate : 33 g
  • Lipid : 19 g
  • Fiber : 8 g
  • Protein : 31 g
Essayez cette savoureuse recette remplie de saveurs. Casserole de poulet, pois chiches et patate douce. Une recette signée Isabelle Huot Docteure en nutrition.

Ingredients

  • 30 ml (2 tbsp.) olive oil
  • 2 chicken breasts, cut into pieces
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 15 ml (1 tbsp.) fresh ginger, grated
  • 2 sweet potatoes, peeled and cubed
  • 500 ml (2 cups) vegetable broth
  • 1 can (400g) diced tomatoes
  • 1 can (400ml) light coconut milk
  • 5ml (1 tsp) curry
  • 5 ml (1 tsp) turmeric
  • 60 ml (1/4 cup) peanuts
  • 1 bunch fresh cilantro
  • 30 ml (2 tbsp.) tablespoons) peanut butter
  • 250 ml (1 cup) kale, chopped
  • 1 can (400 g) chickpeas, drained and rinsed


Steps

1 - In a large saucepan, heat the oil. Cook the chicken pieces until nicely browned.


2 - Add the onion, garlic and ginger. Cook 1 to 2 minutes.


3 - Add the sweet potatoes. Cook 1 to 2 minutes.


4 - Moisten with the broth. Add the tomatoes, coconut milk, curry, turmeric, peanuts and fresh coriander. boil.


5 - Cook gently 15 to 20 minutes (or until the potatoes are tender).


6 - Add the peanut butter, kale and chickpeas. Mix gently. Cook 2-3 minutes (can be frozen at this stage).


7 - Serve. Garnish with fresh cilantro and lime juice to taste.




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7 comments


  • Isabelle Huot Docteure en nutrition

    @Dominic : Bonjour Dominic, wow c’est super cela! Merci beaucoup pour votre beau commentaire! :)


  • Dominic Gagne

    Mon petit loup de 7 ans qui n’aime rien d’autre que le pâté chinois a adoré cette recette. Merci Isabelle!


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