CSR
Stephanie Kuehn
Ingredients:
800 g of chicken breast
2 onions, boiled, sautéed
For the marinade (45 minutes or overnight):
salt and pepper
0.5-1 teaspoon of turmeric
1 teaspoon Ras El Hanout (spice, supermarket or Asian market)
Zest of 1 lemon
1.5 teaspoons of lemon juice
2 tablespoons of vegetable oil
For a warm salad:
250 g of diced tomatoes
1 red bell pepper, cut into strips
1 red onion, chopped
1 clove of garlic, chopped
a little vegetable oil for frying
1 teaspoon of vinegar
Salt and pepper from the mill
honey
5-6 mint leaves, finely chopped
1 tablespoon of toasted almonds
For rice with turmeric and dill:
120 g of basmati rice
salt
1 equal teaspoon of turmeric
1.5 teaspoons of dried dill
“Everyone who has curry in their kitchen has turmeric because the root from India makes curry yellow! Turmeric is a little dull on its own, and is happy with the other spices around it. At least salt and pepper.”
Mix all the ingredients for the marinade, cut the chicken breast into 3-4 cm cubes and mix well with the marinade. Cover and leave at room temperature for about 45 minutes.
Put the rice in a pot with a little salt, turmeric and dill tips and cook according to the instructions on the packet.
Meanwhile, for the tomato and pepper salad, heat the oil in a pan and fry the peppers first. After two minutes, briefly fry the onion and garlic and finally add the tomatoes and mint. Fry together for a minute. Season with vinegar, salt, a little honey and pepper and add the almond pieces. put off
For chicken with turmeric, heat a pan, add oil and fry the meat on all sides for about a minute. Stir in the sautéed onion. Turn off the heat, cover and let it boil for a while.
Serve with warm pepper and tomato salad, turmeric and dill rice.
Corinne’s tip: You can also drizzle some nut butter over the dill rice. Then it tastes juicier. Couscous can also be beautifully seasoned with turmeric. Or mashed potatoes!
Overview of all SWR recipes