info@bamspices.com 
Login 
en 
New 
We recommend 
Sale 
Login 
Delivery 
Return procedure 
Vegan
Best seller
/:
Teja ., Vsebinski marketing
Ingredients:
- 200 g diced chicken meat
- 1 l of water
- 3 carrots
- stalk of celery
- parsley tuber
- 200 g cooked peas
- soup cube
- 1 teaspoon BAM garlic and onion powder
- ½ teaspoon BAM marjoram
- ½ teaspoon pepper
- 2 teaspoons salt
- ½ teaspoon BAM sweet paprika
- ½ teaspoon BAM parsley
- 2 tablespoons olive oil
- 1 teaspoon BAM poultry seasoning mix
- 2 eggs
- 500 g flour
- 400 ml of water
- 2 tablespoons oil
Instructions:
1
Wash the cubes of chicken meat, put them in a bowl, drizzle with olive oil, and season with poultry seasoning mix. Marinate for two hours in the fridge or the night before to speed up the chicken stew preparation process. When thoroughly seasoned, fry golden brown and remove it from the heat.
2
Add the sliced carrots, the diced celery stalk and the parsley tuber to the pot and fry for 10 minutes.
3
Return the roast chicken to the pot, season with salt, pepper, garlic and onion powder, parsley, and sweet paprika, and cover with water. Add the stock cube and stir it into the stew. Cook over a moderate heat for about 30 minutes. Add the prepared spouts and the tinned peas (or fresh peas cooked to the tooth) to the stew with a spoon, add the marjoram, and cook for 10 minutes more.
1
Whisk the eggs and oil in a deeper bowl and stir. Add the water, then gradually whisk in the flour. Add a little more water if necessary, or add a little more flour (if it is too thick or too thin). Mix thoroughly to make a dough without lumps. Let the dough rest for 15 minutes before stirring the spouts into the stew.
/ 
Gluten free
Gourmet tips 
Slovenščina