Oriental Vegetable-chicken Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g chicken breast fillet (s)
- 2 tablespoon olive oil
- 2 medium onion (s)
- 2 cloves garlic)
- 1 chilli pepper (s), red
- 3 teaspoons tomato paste
- 3 zucchini
- 400 g canned chickpeas (drained weiht)
- 150 g lentils, red
- 750 ml vegetable stock
- 500 ml tomato (s), passed
- 1 teaspoon coriander
- 2 teaspoons cinnamon powder
- 3 teaspoons honey
- 1 handful raisins
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into small bite-sized pieces. Finely dice the onions, chop the garlic, core the chilli and chop finely. Wash the zucchini and cut into small cubes.
- First heat the oil in a large saucepan and fry the chicken cubes in it. Then remove the chicken pieces and fry the onions, garlic and chilli in the remaining oil. Add the tomato paste and fry briefly.
- Then add the zucchini and chickpeas and sauté. Deglaze everything with the broth and then mix in the tomatoes. Add the lentils and raisins and season to taste with the spices (coriander and cinnamon) and honey. Put the chicken cubes back in the pot.
- Let the stew simmer over medium heat for about 10 minutes. Season to taste with salt and pepper.
- Tip: The stew tastes best if you prepare it the day before so that it can flow well.
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