Chicken breast Malula

Ingredients for 2 servings:

• 1 m.-sized sweet potato(s)
• ½ pumpkin(s) (Hokkaido)
• 2 stalk(s) leeks
• 1 small zucchini
• 500 g chicken breast or chicken breast fillet (also tastes good with pork fillet tips or similar)
• 1 bottle of Cremefine, for cooking, or cream
• 4 tbsp low-fat yogurt
• 2 tbsp peanut butter
• coriander
• turmeric
• Salt
• Pepper, also lemon pepper
• 1 tbsp mustard (fig) or mango chutney
• olive oil
• butter
• chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

shredded and exotically prepared

Finely chop the chicken breast and sear it vigorously in a pan or wok, then keep warm. Clean, wash, and finely chop or dice the leek, zucchini, half a pumpkin, and sweet potato. Sauté the vegetables in a mixture of olive oil and a teaspoon of butter. Fold in the peanut butter, stir briefly, and finally add the cream or heavy cream. Bring everything to a boil and stir in the yogurt. Reduce the heat slightly. Season with salt and pepper, and add coriander, turmeric, and fig mustard to taste. Add the meat and simmer gently for about ten minutes. Be careful that the sweet potato pieces don’t become too soft and overcooked! Season to taste. We like it spicy and added chili. We served it with baked rosemary potato wedges as a side dish. Rice would also be delicious with it.