Summary

Ingredients

• 400 g chicken breast fillet (s) or sliced chicken breast
• 1 red pepper
• 2 small zucchini
• 1 clove garlic
• 2 teaspoons ajvar, hot
• 1 cup crème fraîche, 200 g
• 200 ml chicken broth
• salt
• pepper
• Seasoning (s) as desired
• olive oil

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast fillets and peppers into small pieces and the courgette into slices about 0.5 to 1 cm thick. Peel the garlic and mash it with the flat side of the knife.
2. Fry the meat with a little olive oil on high until it is lightly brown on all sides. Now season with salt and pepper and other spices to taste and remove from the pan.
3. Put a little more oil in the hot pan and add the chopped vegetables along with the crushed garlic clove. Fry for a few minutes over medium heat until the vegetables are also a little browned. Season the vegetables to taste and remove them from the pan. Remove the garlic.
4. Now put the chicken stock in the hot pan, add ajvar and crème fraîche and bring to the boil. Season to taste with salt and pepper.
5. Then put the vegetables and meat back in the pan and let them steep for another 2 to 3 minutes.
6. Basmati rice is ideal as a side dish.