Baharat chicken with peppers, raisins and feta

Ingredients for 3 servings:

• 50 g raisins or sultanas
• 50 ml apple juice
• 400 g chicken breast fillet(s)
• 2 tbsp Baharat
• 1 tsp pepper
• 1 tbsp flour
• 2 pointed peppers, red
• 1 onion(s)
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 tsp harissa paste
• 250 ml chicken broth
• 1 tsp apple cider vinegar
• n. B. Salt
• 3 tbsp oil for frying
• 100 g date tomatoes
• 100 g feta cheese or shepherd’s cheese
• 3 spring onions, the green part

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, soak the raisins in apple juice. Wash the chicken breast fillet, pat dry, and cut into strips. Dust with 1 tablespoon of baharat, pepper, and flour. Mix thoroughly and set aside. Deseed the bell pepper and cut into strips. Peel and dice the onion. Peel and press or finely chop the garlic. For the topping, quarter or slice the date tomatoes. Cut the feta cheese into small cubes. Slice the green parts of the spring onions into thin rings. In a high-sided pan, briefly sear the meat on all sides in 2 tablespoons of oil, season with salt, remove from the pan, and keep warm, covered. In the same pan, briefly sauté the onions and garlic in the remaining oil until translucent, add the bell pepper and fry briefly. Add the tomato paste and fry briefly. Finally, add the 2 tablespoons of baharat and the harissa paste. Now deglaze everything with the chicken stock and add the soaked raisins and apple juice to the pan. Add the apple cider vinegar. Simmer for about 5 minutes, until the bell peppers are cooked but still slightly firm to the bite. Serve on plates, top with the warmed meat and the topping of tomatoes, feta cheese, and green spring onions. Tips: I served everything on couscous, to which I also added 1 teaspoon of baharat and some granulated chicken stock while it was soaking. Rice also goes well with it. If you don’t like raisins, you should at least add the apple juice, otherwise you’ll miss the sweet component to the spiciness of the harissa paste. The topping with feta cheese slightly reduces the spiciness, while the tomatoes and green spring onions add a touch of freshness to the dish.