Chicken breast in cola-chili sauce

Ingredients for 4 servings:

• 2 garlic cloves
• 1 piece(s) ginger root, walnut-sized
• 1 red chili pepper(s)
• 1 tsp thyme, dried
• 2 chicken breast fillets
• 2 stalk(s) leeks
• 2 tbsp oil
• salt and pepper
• 2 tbsp tomato paste
• 1 can of tomatoes, 425 ml
• 150 ml cola

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Peel and finely dice the garlic and ginger. Score the chili lengthwise, remove the seeds, wash, and finely chop. Mix everything with the thyme. Wash the chicken breast fillet and pat dry. Rub with the seasoning mix, cover, and chill for about 1 hour. Trim, wash, and slice the leek into rings. Heat oil in a roasting pan. Brown the meat all over. Season with salt and remove. Sauté the leek in the hot frying fat. Sauté with the tomato paste. Deglaze with 1/4 liter of water and the tomatoes and their juices. Chop the tomatoes slightly. Season with salt and pepper, and bring to a boil. Place the fillets on top. Braise everything uncovered in a preheated oven (electric stove: 200°C/fan: 175°C/gas mark 3) for about 45 minutes. Baste the meat with cola occasionally. Season to taste and serve. Rice is delicious with it.