Summary

Ingredients

• 2 tablespoons oil
• 1 onion (s)
• 1 clove garlic
• 1 large carrot (s)
• 1 small kohlrabi
• 1 small eggplant (s)
• 2 bell peppers, red and yellow
• 3 tomato (s)
• 1 chicken breast fillet (s)
• 1 tablespoon tomato paste
• 1 tablespoon ajvar
• 250 ml vegetable stock
• 2 tablespoon crème fraîche
• salt and pepper
• Cayenne pepper
• Oregano, rubbed
• Paprika powder

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Instructions

1. Finely dice the onion and garlic. Cut all other vegetables into bite-sized pieces. Wash the chicken breast fillet, pat dry and cut into cubes.
2. Heat the oil in a large pan, fry the onions and garlic first, then add the carrots, kohlrabi and peppers and fry with them. Stir in the tomato paste, toast briefly, deglaze with vegetable stock and add the ajvar. Simmer for about 10 minutes with the lid closed and at half heat. After 5 minutes add the aubergines.
3. In the meantime, fry the chicken in oil in an extra pan and season with salt and pepper. Add to the vegetables with the tomatoes. Stir in the crème fraîche and season to taste with salt, pepper, cayenne pepper, oregano and paprika powder. Let it steep for a moment and then enjoy!
4. Note: the recipe is very variable. This is how I remembered the ingredients I had at home. You can generally use seasonal vegetables, including mushrooms or whatever you like. You can also take more meat or leave it out entirely.