Pechugas al limón y miel con trigueros y cebolla morada

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Pechugas al limón y miel con trigueros y cebolla morada. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pechugas al limón y miel con trigueros y cebolla morada is one of the most favored of recent trending meals in the world. It is easy, it's fast, it tastes delicious. It is enjoyed by millions every day. Pechugas al limón y miel con trigueros y cebolla morada is something which I have loved my whole life. They're fine and they look wonderful.

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As for the number of servings that can be served to make Pechugas al limón y miel con trigueros y cebolla morada is 1 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechugas al limón y miel con trigueros y cebolla morada estimated approx 30'.

To begin with this recipe, we have to prepare a few ingredients. You can have Pechugas al limón y miel con trigueros y cebolla morada using 10 ingredients and 5 steps. Here is how you can achieve that.

Innovando en la cocina...Y me salió este estupendo y completo plato de pollo riquísimo!

Ingredients and spices that need to be Make ready to make Pechugas al limón y miel con trigueros y cebolla morada:

1. 3 tajadas pechuga
2. 1 limón
3. 1 cucharada miel de romero
4. sal
5. tomillo
6. pimienta
7. rash el hannout (especia árabe)
8. 1 cebolla morada
9. 1 manojo trigueros
10. aceite de oliva

Instructions to make to make Pechugas al limón y miel con trigueros y cebolla morada

1. Se corta y se pocha la cebolla a fuego lento.
2. A la cebolla pochada se le añaden los trigueros recientemente cortados y limpiados. Después se añade el jugo de limón.
3. Cuando estén dorados los trigueros junto con la cebolla pochada y una vez creado el jugo con el limón las verduras y el aceite, se añaden las especias y la sal (un poquito más de aceite si hiciese falta) y la miel, y se deja 10 minutos más cocinando lento.
4. Una vez que esté todo cocinado, se añaden las pechugas y se dejan cocinar con el calor de las verduras y de la sartén, sin apagar el fuego.
5. Se saca todo de la sartén y voilaaa!! Un plato único y excelente, con un ligero toque a limón y especias que nos recuerdan a países de oriente y a la vez con verduras sanas.

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