Malted chicken

Ingredients for 4 servings:

• ½ liter malt beer
• 4 medium-sized garlic cloves
• 2 small onions, red
• tube(s) Tomato paste
• 1 cup Greek yogurt
• Salt and pepper, colorful
• 1 tsp, leveled Thai chili paste
• 2 tbsp forest honey
• 1 large jar of pureed tomatoes
• 500 g chicken breast fillet(s)
• 1 small carrot(s)
• 2 small pieces of apple
• butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Wash the chicken breast and season with salt and pepper, removing any tendons. Finely puree the carrot, apple, and a clove of garlic with the honey, then rub the meat with it (it’s best to massage it in vigorously). Cover with cling film and refrigerate. Chop the onions and sauté them in a little butter, then chop the remaining garlic and add it. Add the tomato paste, Thai chili, and malt beer and simmer over low heat. Briefly fry the chicken breast in a pan and then add it to the pot. Mix the passata with the Greek yogurt and add it. Bring everything to a boil briefly, then reduce the heat to low. Remove the chicken breast from the pot and fry it again vigorously. Return it to the pot and bring everything to a boil again. Serve with pasta.