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Aromatic Herb and Chicken Pan with Paprika, Served with Tzatziki Cream

5 from 4 votes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 318 kcal

Ingredients
 

Flesh:

  • 500 g Chicken breast fillet

Marinade:

  • 1 size Onion
  • 3 small Garlic cloves
  • 7 tbsp Vegetable oil
  • 0,5 tsp Freshly squeezed lemon juice
  • 6 turns Colorful pepper from the mill
  • 1 tsp Orange pepper
  • 0,5 tsp Ground caraway
  • 1 pinch Chili powder
  • 1 tsp Smoked paprika powder
  • 1 pinch Sugar
  • 1 tsp Dried marjoram
  • 4 Branches Lemon thyme fresh, chopped
  • 2 Branches Fresh oregano, chopped

Vegetables, herbs and spices:

  • 1 size Red Onion
  • 1 Red peppers
  • 1 Yellow peppers
  • 1 Green peppers
  • 1 tbsp Vegetable oil
  • Salt
  • 4 turns Colorful pepper from the mill
  • 0,5 tsp Orange pepper
  • 1 tsp Sweet paprika powder
  • 0,5 tsp Freshly squeezed lemon juice
  • 1 tbsp Paprika pulp tube
  • 1 tsp Honey liquid
  • 1 branch Chopped rosemary
  • 1 branch Chopped sage
  • 1 branch Lemon balm chopped

Tzatziki cream:

  • 250 g Quark
  • 200 g Crème fraîche reduced fat
  • 3 small Garlic cloves
  • 0,5 Cucumber
  • 1 tsp Freshly squeezed lemon juice
  • Salt, colored pepper from the mill

Instructions
 

  • Rinse the chicken breast fillets, pat dry and cut into thin strips. For the marinade, peel and finely chop the onion and garlic cloves. Mix both with the oil, lemon juice, spices, sugar and herbs. Put the meat in a freezer bag and add the marinade. Close the bag well and knead until the meat has mixed well with the marinade. Let it steep for at least 1 1/2 hours.
  • In the meantime, peel and quarter the red onion and cut into thin strips. Wash and clean the peppers and cut into pieces that are not too small. Set aside, covered.
  • For the tzatziki cream, place the quark and crème fraîche in a bowl. Clean and wash the cucumber, coarsely grate. Squeeze out the liquid a little with your hands. Peel off the garlic cloves and chop very finely. Add to the bowl with the grated cucumber and lemon juice and stir everything together. Season well with salt and pepper. Let it steep until serving.
  • When the meat is cooked through, heat the oil in a pan. Fry the meat all over. As soon as the meat has turned some color, add the onion strips and paprika and fry for about 5 minutes. Add the spices and continue frying for about 10 minutes. Then stir in lemon juice and paprika pulp. Let it steep briefly, then season again with the spices. Finally add honey and herbs. Serve the chicken pan with the tzatziki cream. We had "Kartoffelgitter" as side dishes, which are currently frozen at the discounter that starts with "L". I had planned a different side dish, but my daughter preferred to play with me ;-). Therefore then Plan B * grin *.
  • TIP 5: Matching side dishes, e.g. French fries, potato wedges, tomato or butter rice, fresh salads of your choice or coleslaw, everyone as he likes.

Nutrition

Serving: 100gCalories: 318kcalCarbohydrates: 3.1gProtein: 15.9gFat: 27.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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