Ingrédients
- Chicken, about one and a half kilograms, skinless and boneless1.5 kg
Viande de boeuf hachée350 grams- Peas, boiled150 grams
- Carrots, boiled150 grams
- Medium-sized onion, chopped1 piece
- Garlic, minced1 tablespoon
Beurre50 grams- Salt and black pepper to taste0
Épices0- Curry or turmeric0
Mesures
- 1
Clean the skinless chicken and dry it, then season with salt, pepper, and onion water, and leave it in the refrigerator for an hour.
60 minutes - 2
Sauté the ground beef with butter and onion, then add the boiled peas and carrots, and season with salt, pepper, and curry.
30 minutesMatériel requis:
Poêle à frire - 3
Spread the seasoned skinless chicken and place the sautéed mixture on it, leaving the edges clear.
10 minutes - 4
Roll the chicken tightly like a cylinder and secure it with a toothpick, then wrap it in aluminum foil. Prepare a baking tray with a cup of boiling water, place the chicken in it, and leave it in a hot oven to cook for an hour.
60 minutesMatériel requis:🍳Aluminum Foil🍳Baking Tray - 5
Open the foil and place the chicken under the broiler for five minutes until it turns golden brown.
5 minutes - 6
Leave it in the refrigerator to cool, then cut with a sharp knife like slicing a roast and garnish with parsley.
10 minutesMatériel requis:
Couteau
Faits nutritionnels
Viande de boeuf hachéepour 100gBeurrepour 100gÉpicespour 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.