Barbecued strips

Ingredients for 4 servings:

• 400 g chicken
• 250 g mushrooms of your choice
• 5 m.-sized carrot(s)
• 1 onion(s)
• 1 large zucchini
• 2 rosemary sprigs
• 2 sprigs of thyme
• ⅛ liter vegetable broth
• 2 tbsp, heaped honey
• 3 tbsp, heaped jam (fig jam)
• 3 tbsp teriyaki sauce
• 3 tbsp ketchup
• 3 tbsp olive oil
• Chili powder, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with chicken or turkey

For the marinade, mix the honey, fig jam, teriyaki sauce, ketchup, olive oil, and chili powder well to create a slightly thick sauce. Cut the chicken into small pieces and marinate them in the marinade, then let it soak for at least 30 minutes. Wash, trim, and chop the carrots, onions, and zucchini. Finely chop the rosemary and thyme and roast them with the onions. Add the carrots, zucchini, and mushrooms and cook. Add the meat and marinade and deglaze with the vegetable stock. Simmer gently until the carrots, in particular, are tender. If desired, you can season the sauce with fig jam and/or teriyaki sauce. This dish tastes equally good with pasta and rice. Caution: Overcooked rice will weaken the flavor.