8-12 small potatoes
300 g of Greek yogurt
200 g sour cream
sea salt and pepper
1 red onion
500 g of peppers (mixed colors)
Meat and marinade:
1.5 teaspoons of sea salt
1 teaspoon of coriander seeds
1 teaspoon cumin
0.5 teaspoon of cayenne pepper
1 organic lime
4 tablespoons of olive oil
800 g of chicken breast
Boil potatoes in their skins and put in heat.
Meanwhile, mix yogurt and sour cream well, season with sea salt and pepper. Cut the onion into small rings and set aside.
Prepare a spice mixture of sea salt, coriander seeds, cumin and cayenne pepper. Place 3 teaspoons of this in a large bowl. Grate the lime zest finely. Caution: not white as it is bitter. Squeeze out the rest. Add juice and zest, as well as olive oil to the mixture of spices and mix everything.
Cut the chicken breast into strips about one and a half centimeters wide, add to the lime and oil marinade, mix well. Leave the meat in the marinade in the refrigerator for at least an hour, maybe longer!
Finely chop the red onion and pepper.
Pour neutral oil into the pan and briefly fry the diced onion over medium heat. Add diced pepper and simmer for about five minutes. The onion should become translucent, and the pepper should still bite. Sprinkle with a teaspoon of the spice mixture and stir.
Place in a preheated bowl and cover. Wipe the pan, set it to the highest level and fry the marinated meat in portions. The meat should not be boiled, otherwise it will become tough.
Add the fried meat to the vegetables. After the last portion is in the bowl with the vegetables, deglaze the pan with a little water if they are not burnt and add to the meat and vegetable mixture. Mix everything well, if necessary, add a little more seasoning and put on a plate together with yogurt sauce and potatoes.
Decorate with onion rings.
Overview of all SWR recipes