800 g of chicken breast
2 onions, boiled, chopped
For the marinade (45 minutes or overnight):
salt and pepper
0.5 to 1 teaspoon of turmeric
1 tablespoon Ras El Hanout (spice, supermarket or Asian market)
The peel of 1 lemon
1.5 teaspoons of lemon juice
2 spoons of vegetable oil
For the warm salad:
250 g diced tomatoes
1 red bell pepper, cut into strips
1 red onion, sliced
1 clove of garlic, chopped
a little vegetable oil for frying
1 spoon of vinegar
Salt and pepper from the mill
5-6 mint leaves, finely chopped
1 tablespoon slivered almonds, toasted
For Turmeric Fennel Rice:
120 grams of basmati rice
1 teaspoon of turmeric
1.5 teaspoons fennel seeds, dried
Mix all the ingredients for the marinade, cut the chicken breast into 3 to 4 cm cubes and mix well with the marinade. Cover and let stand at room temperature for about 45 minutes.
Place the rice in a saucepan with a pinch of salt, turmeric and fennel tips and cook according to package directions.
Meanwhile, for the tomato and pepper salad, heat the oil in a pan and fry the peppers first. After two minutes, briefly fry the onions and garlic and finally add the tomatoes and mint. Fry together for a minute. Adjust them with vinegar, salt, a little honey and pepper and mix them in the almond pieces. leave it aside.
For the turmeric chicken, heat a pan, add the oil and sear the meat on all sides for about a minute. Mix the chopped onions into the puree. Turn off the heat and cover and let it simmer for a moment.
Serve with warm pepper and tomato salad and turmeric and fennel rice.
Corinne’s tip: You can also drizzle some nut butter on top of the fennel rice. Then it tastes juicy. Couscous can also be seasoned wonderfully with turmeric. Or mashed potatoes!