Recipes
Chicken and Vegetable Pot
Chicken and Vegetable Pot
Recipe Details
Feel hungry at night? Let’s check any leftover vegetable in the fridge to cook a delicious late night snack.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the onion, eggplant, yellow squash and red bell pepper in pieces. Slice the lemon.
Step 2
Mix together the eggplant, yellow squash, red bell pepper and sliced lemon. Add the curry powder, tomato sauce, paprika, honey, sea salt, black pepper and mix well.
Step 3
In a pan, add some oil. Season the chicken thigh with sea salt and sear the chicken until golden brown on both sides.
Step 4
Add the onion and some sea salt, cook for 2 minutes and add the vegetable mixture.
Step 5
Cover the lid and reduce the heat to medium low and cook for 10 minutes.
Step 6
Drizzle with some olive oil.
Step 7
Sprinkle with chopped green onion and ready to serve.
Ingredients
General Ingredients
Feel hungry at night? Let’s check any leftover vegetable in the fridge to cook a delicious late night snack.
Step by Step Instructions
Step 1
Cut the onion, eggplant, yellow squash and red bell pepper in pieces. Slice the lemon.
Step 2
Mix together the eggplant, yellow squash, red bell pepper and sliced lemon. Add the curry powder, tomato sauce, paprika, honey, sea salt, black pepper and mix well.
Step 3
In a pan, add some oil. Season the chicken thigh with sea salt and sear the chicken until golden brown on both sides.
Step 4
Add the onion and some sea salt, cook for 2 minutes and add the vegetable mixture.
Step 5
Cover the lid and reduce the heat to medium low and cook for 10 minutes.
Step 6
Drizzle with some olive oil.
Step 7
Sprinkle with chopped green onion and ready to serve.