Chicken Stroganoff with Feta and Coriander
One of my YouTube subscribers sent me a recipe which intrigued me, so I just had to try it. I’m glad I did because it is absolutley gorgeous! How many ABBA songs can you spot in this video?
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 2 chicken breasts, cut into strips
  • 2 cooked and diced beetroots
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 80 ml (5 tbsp) crème fraiche or sour cream
  • 50 ml (3 tbsp) tomato juice
  • 50 g (2 oz) feta cheese, crumbled
  • 1 tbsp tomato paste
  • ½ cup chopped coriander
  • ½ tsp paprika
  • 1 tbsp olive oil
  • Salt
  • Pepper
  1. Heat the oil in a large pan and fry the garlic, diced beetroot and onion over medium heat for 5 minutes.
  2. When everything has gone pink, add in the chicken and cook for another 10 minutes.
  3. Add the crème fraiche, paprika, tomato paste, tomato juice, crumbled feta and coriander. Season with salt and pepper. Mix well, cover and cook over a low heat for 10 minutes
  4. Serve with vegetables and rice or quinoa.
Titli's Tips
To cook beetroot, boil them in their skins for about 15 minutes. Allow to cool. Peel and dice.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 399 19%
Calories from Fat 207
Total Fat 23.1g 35%
Saturated Fat 9.9g 49%
Unsaturated Fat 10.7g
Amount Per Serving       % Daily Value
Total Carbohydrate 16.5g 5%
Dietary Fibre 3.5g 14%
Sugars 11.1g
Protein 31.8g 63%
Cholesterol 118.0mgs 39%
Percent Daily Values based on a 2,000 calorie diet.