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
5-6 mint leaves, finely chopped
1 tablespoon of toasted almonds
For rice with turmeric and dill:
120 g of basmati rice
1 equal teaspoon of turmeric
1.5 teaspoons of dried dill
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!