Glazed chicken on spaghetti with mushrooms, persimmon, dried tomatoes and feta cubes

Ingredients for 3 servings:

• 225g spaghetti
• 400 g mushrooms, white
• 1 persimmon, fully ripe
• 40 g dried tomatoes
• 1 m.-large onion(s), red
• 2 garlic cloves
• 150 g feta cheese
• 500 ml chicken broth
• 300 ml cooking water
• 200 ml cream
• 4 cl brandy
• 2 tbsp tomato paste
• ½ lemon(s), juice and zest
• 30 g clarified butter
• e.g. salt and pepper
• 350 g chicken breast fillet(s)
• 1 tbsp soy sauce
• 2 tsp honey
• ¼ tsp black pepper
• 2 tsp sesame oil, roasted
• n. B. Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Pasta prepared as a one-pot

Cut the sun-dried tomatoes into strips, pour the cooking water over them, and let them soak for at least 30 minutes. Clean and slice the mushrooms. Dice the persimmons. Peel and slice the onion. Peel and finely chop or press the garlic. Dice the feta cheese. Cut the meat into bite-sized pieces. Heat about 2/3 of the clarified butter in a large pan and fry the mushrooms for about 4-5 minutes. Then reduce the heat to medium, add the remaining clarified butter, add the onions and garlic to the mushrooms, and sauté for about 4 minutes. Stir in the tomato paste and fry briefly. Deglaze with the soaked tomatoes and the soaking water. Pour in the chicken stock and cream and bring to a boil. Now add the spaghetti and cook with the lid on for about 8 minutes. Add the persimmons about halfway through the cooking time. Meanwhile, make a marinade from the soy sauce, honey, and pepper. Fry the chicken pieces with the sesame oil over high heat for a few minutes until crispy all over. Then add the marinade and stir into the meat until the marinade has evaporated, then reduce the heat slightly. Continue frying the meat for a short while, being careful not to burn it. At the end of the dish, add a little salt. When the spaghetti has reached the above cooking time, remove the lid, add the brandy and diced feta cheese, and continue cooking uncovered for another 2-3 minutes, until the pasta is al dente, the feta has at least melted, and the sauce is creamy. Grate the zest of the hot lemon over the contents of the pan and then squeeze the lemon through a small sieve to retain the seeds. Season to taste with pepper and salt. When serving, scatter the glazed chicken pieces over the pasta.