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Hanepoot chicken and butternut stir -fry

Recipe from: 4/24/2002 12:00:00 AM
Ingredients 8
Servings 6
Time 15 min


  • 30
    olive oil
  • 6
    baby onions, cut in half
  • 500
    butternut, diced
  • 6
    deboned and skinless chicken breasts
  • 2
    red chilled, grated
  • 6
    dried figs, cut in half
  • 250
    Hanepoot sweet wine
  • 125
    chicken stock


4 min
Heat olive oil in a frying pan, and gently fry baby onions and butternut for 2 minutes until cooked halfway through. Slice chicken into 4 pieces. Add chicken to butternut mixture and cook for 1 minute. Add Hanepoot sweet wine and stock and cook for 1 minute until chicken is tender. Serve with fluffy couscous or mash.

Read more on: poultry  |  deep-fry

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