Chicken Quinoa Pan

Preparations

1. Set the oven to grill setting and line a baking sheet with parchment paper. Cut the lids off the peppers and quarter or thirds the peppers. Remove the cores and the white inner walls. Place the peppers skin side up on the baking sheet.
2. Now put the peppers on the top shelf under the grill and grill until the skin blisters and turns black, then remove from the oven and put the peppers in a freezer bag, seal it airtight with a clip and let it rest for half an hour .
3. Then take the peppers out of the bag and now the skin can be easily peeled off. Cut the peeled peppers into strips.
4. Cut the chicken breast into bite-sized strips and place in a bowl. Roast the Tellicherry pepper and the fennel seeds in a pan without fat until the pepper begins to pop and then crush both in a mortar and pour over the chicken breast.
5. Now pour the salt, the pimento d’Espelette and the olive oil over the chicken breast and massage everything well into the chicken pieces with your hands. Cover and leave to marinate for approx. 2 hours.
6. Cut the mushrooms into thin slices. Finely dice the onion and finely grate the garlic.

preparation

1. Let a pan get really hot and then add the marinated chicken strips and fry them briefly and vigorously, then remove them from the pan and keep warm. Now put the champis in the pan and fry them vigorously, they should already be a little colored.
2. Then add the onion and garlic and sauté until translucent and then add the quinoa and roast for a few minutes and then deglaze with the Noilly Prat and reduce a little. Then add the poultry stock, bring to the boil once, then put on the lowest heat setting, put the lid on and let it simmer for about 20 minutes,
3. Then season with salt and pepper. Now fold in the chicken pieces, the grilled paprika and the thyme, turn off the heat and leave to stand for about 5 minutes with the lid closed.