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Vlees en gevogelte
133
Kipfilet met aubergine
Totale bereidingstijd: 70–80 minuten (+ 4 uur marineren)
voor 4 porties
Ingrediënten
1 ui
2 knoflookteentjes
10 g verse gember
1 kleine aubergine
8 verse dadels
1 bosje peterselie
4 kippenborstfilets
2 ¹/₂ eetlepel olijfolie
1 ¹/₄ theelepel komijn
1 theelepel kurkuma
1 ¹/₄ theelepel paprikapoeder, edelzoet
2 ¹/₂ eetlepel olijfolie
2 ¹/₂ eetlepel honing
2 ¹/₂ eetlepel citroensap
Zout
Peper
125 ml yoghurt
Voor het bestrooien
2 ¹/₂ eetlepel peterselie, fijngehakt
Accessoires
Ovenschaal
Bereiding
Halveer de filets. Marineer het vlees in
oli
e, knoflook, gember, komijn, kurkuma
en paprika en laat het geheel minimaal
4 uur in de koelkast staan.
Pel de ui en de knoflook. Halveer de ui
en snij
d deze in schijfjes. Hak de knof‐
look fijn. Rasp de gember fijn. Snijd de
aubergine in blokjes. Verwijder de pitten
uit de dadels en vierendeel de dadels.
Hak de peterselie fijn.
Doe de ui, de aubergine en de olijfolie
in een
ovenschaal en bak deze onafge‐
dekt.
Voeg de honing, de dadels en het vlees
t
oe. Goed roeren en onafgedekt gaar
laten worden.
Voeg voor het opdienen de helft van het
citr
oensap toe. Breng het geheel op
smaak met zout en peper en laat alles 5
minuten trekken.
Meng de yoghurt met de rest van het
citr
oensap en giet de yoghurt over het
vlees. Garneer het vlees met peterselie
en serveer het met couscous of rijst.
133


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