in Thailand

Oriental chicken and zucchini pan

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 1 large zucchini
  • 200 g mushrooms, white
  • 3 garlic cloves
  • ½ roast chicken
  • Olive oil for frying
  • Spice(s), oriental, e.g. Thai curry, Ras El Hanout, Harissa, Chakalaka
  • 1 bag of brown rice
  • 3 dates, dried
  • 1 cup sour cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with dried dates

Prepare the bag of brown rice according to the package instructions. While the zucchini is cooking, first cut it into 0.5 cm slices, then into wedges. Sauté it in olive oil. Briefly sauté the peeled and sliced ​​garlic cloves until soft, then transfer it to a bowl. Then slice the onion and mushrooms and fry them as well. Season with salt and pepper and add them to the zucchini in the bowl. Shred the chicken, add it to the pan, add the cooked vegetables and rice. Add the sour cream, the finely chopped date, and season to taste with the oriental spices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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