Ingrédients
- Chicken, cut into small pieces like shawarma0.5 kilogram
- Zucchini, large size0.5 kilogram
- Large onion, chopped into small pieces3 pieces
- Hot pepper, chopped2 pieces
- Small carrots, grated3 pieces
- Fresh coriander, chopped without stems2 bunches
Ail Écrasé3 cloves
Jus de citron6 tablespoons
Lait liquide0.5 cup
Mozzarella0
Crème3 tablespoons- Corn oil or sunflower oil3 tablespoons
- Salt and black pepper to taste0
- Spices to taste0
Mesures
- 1
Pierce the zucchini and then cut it lengthwise to get 4 pieces, keeping the flesh of the zucchini.
5 minutesMatériel requis:
Couteau
Planche à découper - 2
Place a pot on the stove with water, boil the zucchini pieces until cooked, then drain the water. Boil the flesh of the zucchini in the same pot until cooked, then drain the water well.
10 minutesMatériel requis:
Marmite - 3
Heat oil in a pot, then add half of the onion and pepper, sauté, then add the chicken.
10 minutesMatériel requis:Marmite - 4
Add spices, salt, black pepper, lemon juice, and garlic over the chicken pot and let it cook until done.
10 minutes - 5
Prepare a large tray and place the remaining onion, then drizzle some oil over the onion and sauté on the stove until the onion wilts.
10 minutesMatériel requis:
PlateauMarmite - 6
Add the carrots, green coriander, and boiled zucchini flesh to the chicken and mix well, then add the zucchini pieces to the tray and stuff them with the previous mixture.
10 minutes - 7
Add salt, black pepper, and spices to the cream, whisk with the milk, and pour over the zucchini, then sprinkle mozzarella cheese on top of the zucchini tray.
10 minutes - 8
Place the tray in a medium heat oven for a quarter of an hour until it turns golden brown.
15 minutes
Faits nutritionnels
Ail Écrasépour 100gJus de citronpour 100gLait liquidepour 100gMozzarellapour 100gCrèmepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.