Summary

Ingredients

• 3 chicken breast fillet (s)
• N / A soy sauce
• 1 large onion (s)
• 1 red pepper (s)
• 1 zucchini
• 1 eggplant (s)
• 2 tomato (s), or 1 handful cherry tomatoes
• 3 cloves garlic
• 1 chilli pepper (s), red
• 3 tablespoon tomato paste
• 50 ml cream
• 2 tablespoon pesto (wild garlic)
• 3 tablespoon cream cheese, e.g. with chili
• thyme
• salt and pepper
• sugar
• Cardamom powder
• Cinnamon powder
• olive oil
• Lemon juice

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Instructions

1. Cut the fillets into bite-sized cubes and marinate in 4-5 tablespoons soy sauce as desired.
2. Cut the onion into half rings. Roughly dice the paprika and zucchini. Cut the aubergine into slices, season with salt, dab off after about 10 minutes and chop coarsely. Cut garlic into slices, chilli pepper into small cubes and tomatoes into large pieces.
3. Heat the olive oil in a large pan, sear the meat in it, add the onions and thyme and braise briefly. Remove both, and now add the vegetables except for the tomatoes to the pan, fry them, deglaze with about 1/4 l water, add the spices, pesto and tomato paste and cook for about 10 minutes with the lid closed. Then add the tomatoes, cream, cream cheese and the meat with the onions, mix everything well and simmer for another 5 minutes over low heat. Season to taste with salt and pepper. If you like, you can add a few squirts of lemon juice. That gives a fine, fresh note.
4. With rice or pasta, the dish is enough for 4 people.