Peel onion and garlic and chop finely. Cut the salami into small pieces. Wash the meat, pat dry and also cut into small pieces. Halve or quarter the cherry tomatoes depending on their size. Halve the zucchini and then cut into slices.
Fry the salami pieces without oil in a large pan (I use a wok pan) and then remove them from the pan. Now add the oil to the pan and fry the chicken all over. Finally fry the onion and garlic briefly and season with salt and pepper. Add the salami and kritharaki, mix everything well and continue frying for a short while. Now deglaze with 200 ml of water and add the cream and the tomatoes, including the juice, and bring to the boil (for whole canned tomatoes, cut them into small pieces in the can with kitchen scissors). Now cook uncovered until the kritharaki are done (for me it takes a little longer than the manufacturer`s instructions on the packaging: approx. 20-25 minutes). About 5 minutes before the end of the cooking time, add the zucchini pieces (depending on how firm you want them to be, earlier if necessary) and the cherry tomatoes. If the Kritharaki soak up too much liquid, add some more water as required.
In the meantime, wash the basil, shake it dry, pluck the leaves off and chop them into small pieces.
Season with salt, pepper, paprika powder and, depending on the degree of spiciness, with cayenne pepper. Finally sprinkle with basil.
In principle, the recipe can also be prepared vegetarian or with other vegetables, but I personally like it best in this combination.
Ingredients
Print Recipe
Pin Recipe