Chicken in Fruity Tomato with Potato Wedges

Wash the potatoes, then quarter them and place in a bowl. Season well with salt. Add the sweet paprika and rub in the garlic cloves, now pour the oil over it and mix everything well with your hands.

Place the potatoes in an ovenproof dish and place in the oven for about 45 minutes at 180 degrees.

Bring a saucepan of water to a boil. Score the tomatoes in a cross shape and when the water is boiling, add the tomatoes to the boiling water for a maximum of 30 seconds, then remove with a slotted spoon and rinse in cold water to stop the cooking process.

Now peel the tomatoes, remove the seeds, remove the stems and cut into small cubes. Now heat some olive oil in a saucepan and sweat the shallots, garlic and ginger in it, then add the tomato paste and raw cane sugar and cook for a few minutes.

Then add the tomato cubes, sauté for 5 minutes while stirring and then deglaze with the orange and tomato juice, bring to the boil and then season with salt, pepper and harissa. Now simmer for about 15 to 20 minutes over medium heat until the sauce thickens nicely.

In the meantime, cut the chicken breast into bite-sized pieces, place in a freezer bag, add the starch and knead well with your hands from the outside so that the chicken pieces are well coated with starch.

Heat a little oil in a pan and sear the chicken breast pieces on all sides, then take them out of the pan and add to the tomato sauce and let them steep for about 5 minutes.

Take the wedges out of the oven and arrange on a plate and serve the chicken breast in fruity tomato. We had a lettuce with it.