Stew with Carrots, Arugula, and Chicken Kassler
Who says stew has to be dull and heavy? With carrots, arugula, chicken kassler, and pasta it becomes light yet delicious!
Ingredients
- 800 g Carrots (8 carrots)
- 400 g boneless chicken kassler
- 200 g large organic orange (1 large organic orange)
- 150 g arugula (2 bunches)
- 1 tbsp Rapeseed Oil
- Salt
- nutmeg
- 250 g small whole-wheat pasta
- 80 ml coffee cream (10% fat)
- Pepper
Instructions
-
1.
Peel, wash, and dice the carrots.
-
2.
Rinse the kassler, pat dry with paper towels, and cube it.
-
3.
Wash the orange hot, dry rub, grate its zest finely. Halve the fruit and squeeze out the juice.
-
4.
Wash the arugula, shake off excess water, remove thick stems, and chop the leaves.
-
5.
Heat oil in a stew pot. Sauté the carrots for 2‑3 minutes. Season with salt and add a pinch of nutmeg right away.
-
6.
Stir in orange zest and juice. Cover and simmer on low heat for 10 minutes. Add the kassler and cook another 10‑12 minutes. Meanwhile, boil the pasta according to package instructions until al dente. Drain and set aside.
-
7.
Fold the arugula and coffee cream into the stew, season with pepper, and serve immediately over the pasta.
