Summary

Ingredients

• 60 ml lemon juice or lime juice
• 1 tablespoon olive oil, virgin
• 1 tablespoon parsley, chopped smooth
• 2 tablespoon mint, chopped
• 2 teaspoons coriander, ground
• 1 ½ teaspoon ground cumin
• 0.5 teaspoon ½ turmeric, ground
• 3 tablespoon cream cheese with yogurt (1-16% fat)> optional
• 500 g chicken breasts, cut into strips
• 1 tablespoon olive oil, virgin
• Mint, for decorating

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Instructions

1. Mix all the ingredients for the marinade well, add the chicken so that it is covered all around. Cover and leave to stand in the refrigerator for at least 8 hours or overnight.
2. Preparation:
3. Remove the chicken from the marinade and drain well in a colander. If necessary, press the meat lightly with a spoon so that as much liquid as possible can be caught.
4. Heat the oil in a non-stick pan, fry the chicken all around until golden brown (approx. 10 minutes). Add the caught marinade, bring to a boil and cook for 2 minutes. Finally add the cream cheese.
5. Place the meat in a preheated bowl, decorate with fresh mint and serve.
6. It also tastes good:
7. Hummus (see various recipes in the CK database), a colorful salad, mango chutney, flatbread
8. Tips: The cream cheese is not part of the original recipe. But I think that it rounds the whole thing off nicely and thickens it a little. If you like it even milder, you can add a dash of cream instead. Those who follow a segregating diet omit bread, hummus and chutney.
9. The dish is very suitable as a guest meal. If you put the meat in the marinade the night before, it can stay in the marinade until the following evening (chilled!).
10. The dish doesn`t have a lot of sauce, which is not necessary with the side dishes mentioned. Sauce freaks simply prepare more marinade.