African Style Chicken Strips

Ingredients for 6 servings:

• 1 kg chicken breast fillet
• 2 tbsp oil
• 1 tbsp, heaped butter
• 250 g mushrooms, fresh
• 500 g mixed peppers
• 1 can peach(s), 820 g in halves
• 1 can coconut milk, 400 ml
• 1 cup sour cream
• 2 tbsp, heaped herb cream cheese
• 2 onions, finely diced
• 2 cloves garlic
• 1 piece(s) ginger, fresh
• 1 chili pepper(s), hot
• n. B. Salt
• 2 tbsp, heaped curry powder
• 1 tsp, crushed paprika powder, sweet
• 1 tsp, crushed paprika powder, rose hot
• 2 dashes teriyaki sauce
• some lemon juice

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 5 minutes

Inspired by a Ghanaian dish, cooked for the 2014 Ghana-Germany World Cup

Place the chicken in a bowl. Thinly slice the garlic, finely dice the ginger and chili pepper, and add everything. Season with curry powder, paprika, and teriyaki sauce. Mix well with a fork and massage the marinade into the meat. Let it stand for 10 minutes. Then stir in the peach juice from the can, cover, and refrigerate the meat for about 3 hours. In the meantime, deseed and trim the peppers and cut into strips, quarter the mushrooms, and finely dice the onions. Cut the peach halves into sugar cubes. Empty the contents of the bowl into a fine sieve, collecting the marinade underneath, and pat the meat dry with kitchen paper. Heat the oil and butter in a 24 cm diameter stainless steel pot until smoking hot. Brown the meat in batches on all sides and season with salt, then remove and store in a preheated bowl for later. Sauté the onions, peppers, and mushrooms in the roasted aromas until tender. Deglaze with the reserved peach marinade. Stir in the coconut milk and sour cream, bring to a boil briefly, and continue to simmer until reduced slightly. Reduce the heat and, while the sauce is no longer boiling, add the cream cheese and stir until melted. Add the meat and peach cubes and heat for 5 minutes. Season again if desired and finish with a few squeezes of lemon juice. Serve with couscous, rice, spaetzle, or tagliatelle.