Baked chicken breast with vegetables

Ingredients for 6 servings:

• 600 g chicken breast, halved, each cut into 6 strips
• 600 g potatoes, peeled and quartered lengthwise
• 300 g onion(s), halved lengthwise
• 200 g tomatoes, quartered
• 100 g pointed peppers, halved lengthwise and pitted
• 6 tbsp olive oil
• 1 small onion(s), diced
• 3 tbsp tomato paste
• 1 garlic clove(s), squeezed
• 1 tsp harissa
• 1 tbsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 pinch of black pepper
• 1 tsp salt
• ½ liter of water, maybe a little more

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Tunisian, hearty, spicy

Gather the ingredients for the sauce. Heat the oil in a large pot over low heat. Sauté the onions, garlic, tomato paste, and harissa. Briefly sauté the turmeric, coriander, and cumin. Deglaze with half a liter of water. Add pepper and salt. Bring to a boil briefly, then continue to simmer over medium heat for about 45 minutes. Stir occasionally and add more water. The sauce is ready when it no longer looks red but brown. While the sauce is cooking, prepare the remaining ingredients. Place the potatoes and onions alternately in a baking dish. Arrange the chicken breast strips on top, then add the tomatoes and peppers on top. Pour the prepared sauce over the potatoes until everything is covered. If there isn’t enough sauce, top up with water. Cook at 100° – 120° for about 1 – 1.5 hours.