| Cook Time | 120 minutes |
| Servings |
Ingredients
- 200 gram Beans
- 50 gram Lentils
- 200 gram Chicken fillet
- 2 pieces Carrot
- 1 handful Walnuts
- 1 handful Cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon Coriander (ground)
- 1 tablespoon Vegetable oil
- Salt
- Allspice
Ingredients
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Instructions
- Soak the beans for a few hours and boil until ready. The cooking time is indicated without soaking. Turkish lentils do not require soaking, so just boil it until ready for 15 minutes. Then break beans together with lentils. Salt, pepper and add coriander and grated garlic.
- Carrots are boiled until half cooked. Cut into small cubes, mix with chopped cilantro. Salt and pepper to taste.
- Chicken fillet boil until tender. Cut the same cubes as carrots. Add chopped walnuts. Salt and pepper to taste.
- I'm using a disposable cupcake mold. It just needs to be lubricated with sunflower oil. If you use a metal mold, it is better vystelit parchment. We spread our toppings layers, lightly tamping. The top and bottom layer should be bean-lentil puree. Cover with foil and bake for 25-30 minutes at 180 degrees.
- Allow to cool in form and serve.
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