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My cockerel cuts with summer vegetables

My cockerel cuts with summer vegetables
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
My cockerel cuts with summer vegetables
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Ingredients
  • 2 Marie Hot cockerels
  • 1 aubergine
  • 2 courgettes
  • 1 yellow pepper
  • 1 red pepper
  • 1 large shallot
  • 2 medium tomatoes
  • Chives
  • Fresh parsley
  • Coriander
  • Peanut oil
  • Salt
Servings: people
Ma recette
  1. Clean, rinse and chop the shallots, aubergine, courgettes and pepers into pieces. Cut the cockerels into 4 pieces each. In a wok, put 2 tablespoons of oil and let the cockerel pieces brown. Keep to one side.
  2. Add another 2 tablespoon of oil and fry the copped vegetables for 3minutes over high heat, stirring occasionally so the vegetables do not stick.
  3. Add 3 pinches of coriander and salt and stir. Add the tomatoes, chives and chopped parsley and cook another 3 minutes over a low heat.
  4. Add the cokerel pieces, cover and cook over low heat for 15 minutes.
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