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Poultry ragout with figs

- 500 g poultry breast
- 1 Greek yoghurt
- 4 dried figs
- The juice of one orange
- Grated peel of half an orange
- 2 tablespoons of Cointreau
- 2 tablespoons of peanut oil

Cut poultry breast into thin slices and fry in peanut oil for 10 minutes, until golden brown. Add the Cointreau, sliced figs, orange juice and peel.

Cook for 5 minutes on a low heat.

Add salt and pepper to taste.

Stir in yoghurt just before serving.


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