Contents
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Ingredients
Orange gremolata
- 0,5 bunch Leaf parsley
- 1 Orange, the peel
- 2 Garlic cloves
- 1 tbsp Pink pepper berries
Chicken breast, tomato sauce
- 2 Chicken breasts
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely grated
- 2 cm Ginger, finely grated
- 800 g Canned tomatoes, chunky
- 1 Orange, the juice
- 2 tbsp Leaf parsley, finely chopped
- Espelette pepper
- Olive oil
- Salt
- Black pepper from the mill
Instructions
Orange Gemolata
- Peel the peel from the orange very thinly with the peeler so that as little as possible comes off the white skin. Roughly pluck the parsley and roughly chop the garlic cloves. Put everything together in the blender and finely chop and then transfer to a bowl.
- Roughly grind the pink pepper berries in a mortar and then mix into the gremolata.
Chicken and Tomato Sauce
- Preheat the oven to 180 degrees. Salt and pepper the chicken breasts well and fry them in a pan in a little olive oil on both sides, then place in an ovenproof dish and finish cooking in the oven. The time depends on the size and thickness of the chicken breast, a roast thermometer is often helpful or the pressure test.
- Now put the onions, garlic and ginger in the pan and sprinkle some sugar over them and let everything caramelize a little, then deglaze with the canned tomatoes and the orange juice. Now add 1/2 teaspoon of the pimento d'Espelette and 1 teaspoon of the orange gremolata. Let it simmer for a few minutes. Then season with salt and pepper and fold in the parsley.
finish
- Arrange the tomato sauce on a plate, place the chicken breast on top and sprinkle the chicken breast with the gremolata. We had rice with it, but baguettes, gnocchi, pasta and potatoes are also imaginable.
Nutrition
Serving: 100gCalories: 7kcalCarbohydrates: 0.9gProtein: 0.6g