Chicken strips with green asparagus, pineapple and peanuts

Ingredients for 2 servings:

• 125 g rice
• 1 m.-large onion(s), red
• 2 cloves garlic
• 1 pepper, red
• 1 sprig curry plant
• 1 sprig lovage
• a little lavender flowers and hyssop
• ¼ pineapple, fresh
• 250 g asparagus, green
• 1 m.-sized carrot(s)
• 2 m.-sized chicken schnitzels
• n. B. Oil, fine (e.g. sesame oil)
• 1 cup of sweet cream, approx. 200 ml
• 1 tbsp miso paste
• 1 tbsp curry powder
• 1 pinch(s) cinnamon powder
• n. B. Flour
• 1 handful of peanuts, shelled, unsalted
• 1 handful of coriander leaves, chopped

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

delicious dish with a slight spiciness

It’s best to wash the rice first and place it on the stove according to the package instructions. Finely dice the onion and garlic. Wash the bell peppers, remove the stems, and cut into thin rings with the seeds. Wash the herbs and chop everything except the coriander, then set aside. Cut the pineapple into pieces. Wash the asparagus, peel the lower third, and cut into 2 cm pieces. Bring the peels and trimmed ends to a boil in a small saucepan with a little water (approx. 50 ml), and let it simmer gently. Cut the carrot into thin sticks. Wash the chicken cutlets, pat dry, and cut into thin slices. Bring the rice to a boil. Now briefly fry the onions and garlic in a pan in fine oil (e.g. sesame oil), add the herbs and fry briefly, stir in the meat, and simmer with the lid on for 5 minutes. Meanwhile, strain the remaining asparagus and collect the liquid. Add the carrots to the pan, replace the lid, and simmer for another 5 minutes. Then stir in the asparagus stock and the asparagus pieces and simmer gently for another 8-10 minutes. Open the cream and stir in the miso paste, curry powder, and cinnamon powder. Add to the pan and bring to a boil. Sprinkle in a little flour, if needed, to thicken the sauce slightly. Bring to a boil briefly, then stir in the peanuts and pineapple and heat through. Taste and adjust seasoning as needed. Serve the rice in warmed bowls and spoon the shredded rice over the rice. Garnish with chopped coriander.