John Myers
Contents
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Ingredients
Gremolata
- 0,5 bunch Leaf parsley
- 2 Garlic cloves
- 1 Orange, the peel thinly peeled with a peeler
Tomato sauce
- 1 Shallot, finely diced
- 2 Garlic cloves, finely grated
- 3 cm Ginger, finely grated
- 1 Red Chilli pepper, pitted and finely chopped
- 2 Oranges, just the juice
- 3 tbsp Tomato paste
- 1 pinch Cinnamon, a very generous one
- 1 tbsp Honey
- 500 g Chunky tomatoes
- Salt
- Black pepper from the mill
- Olive oil
chicken breast
- 2 Chicken breasts
- Salt
- Black pepper from the mill
- Oil
Quinoa
- 150 g Quinoa
- 1 Red Onion, finely chopped
- 3 Spring onions, cut into thin rings
- 300 ml Vegetable stock
- Salt
- Black pepper from the mill
- Oil
Instructions
Gremolata
- Finely chop the orange peel, peeled off with a vegetable peeler, the cloves of garlic and the persil leaves with the electric chopper.
Tomato sauce
- Heat some oil in a saucepan, sweat the shallot, chilli, garlic and ginger a little, then add the tomato paste and roast for a few minutes. Then deglaze with the orange juice and add a generous pinch of cinnamon and honey, let simmer for about 5 minutes.
- Then add the chunky tomatoes and season with salt and pepper and then simmer at the lowest temperature with the lid closed for at least 2 hours.
chicken breast
- Preheat the oven to 180 degrees, season the chicken breasts with salt and pepper and sear them in a pan in a little oil on both sides and then let them finish cooking in the oven - pressure test.
Quinoa
- Wash the quinoa well in a colander under cold running water. Heat some oil in a saucepan and sweat the onion in it. Then add the quinoa and roast it briefly, then it develops a wonderfully nutty taste.
- Then deglaze with the vegetable stock, bring to the boil and then turn the stove on to the lowest setting, put the lid on and let it soak for about 15 minutes. Then season with salt and pepper and fold in the spring onions.
finish
- Arrange the quinoa on a plate with the help of a serving ring. Serve the sauce next to it. Cut the chicken breast into slices and arrange on the bed of sauce and pour the gremolata over the chicken breast.
Nutrition
Serving: 100gCalories: 77kcalCarbohydrates: 8.8gProtein: 2gFat: 3.8g
