SWR
Stephanie Kuehn
Ingredients:
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
honey
5-6 mint leaves, finely chopped
1 tablespoon slivered almonds, toasted
For Turmeric Fennel Rice:
120 grams of basmati rice
Salt
1 teaspoon of turmeric
1.5 teaspoons fennel seeds, dried
“Whoever has curry in the kitchen has turmeric, because the root from India makes the curry yellow! Turmeric tastes a little on its own and goes well with the other spices around it. At least salt and pepper.”
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!
Overview of all SWR recipes