Chicken Christmas goulash

Ingredients for 7 servings:

• 1 kg chicken breast
• 2 tbsp gingerbread spice
• 3 tbsp rapeseed oil
• salt and pepper
• Paprika powder, sweet
• ½ bunch soup vegetables
• 2 large onions
• 20 prunes
• 100 g almond sticks
• 1 small bottle(s) of dark beer, 0.33 l
• 3 tbsp tomato paste
• 750 ml vegetable stock
• 1 can tomatoes, chopped
• 225 g chestnuts
• 1 tbsp beet syrup
• ½ tbsp ginger root, fresh, chopped
• 1 tbsp, heaped mulled wine spice, possibly less
• 1 ½ tsp salt
• 2 tbsp paprika powder, sweet
• 1 tsp pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 15 minutes

Christmas spiced, something new

Cut the chicken breast into small pieces and marinate in a can or zip-top bag in the refrigerator overnight with gingerbread spice, salt, pepper, paprika, and rapeseed oil. Finely chop the soup vegetables, onions, and prunes. Sear the meat and the onion-soup vegetable mixture in a pan. I always do this separately because I always cook double the amount, but you can also sear them together. Add the tomato paste and then the prunes. When everything is nice and crispy, deglaze with beer and then top up with broth. Toast the slivered almonds in a pan and add them to the meat along with the chopped tomatoes. Now add the beetroot syrup, fresh ginger, chestnuts, pepper, paprika, and mulled wine spice. The quantities can vary according to taste. Don’t overseason, but season again after cooking. Now let the goulash simmer on low heat for about 1 hour. Then season again. Another tip for mulled wine spices: I always make my own (it’s on Chefkoch under Daggi’s mulled wine spices), but there are plenty of other recipes online. You could also use ready-made tea bags.