Marinated chicken breasts à la Mamma

Ingredients for 4 servings:

• 500 g chicken breast
• 1 fennel
• 1 parsnip(s)
• 1 sweet potato(s)
• ½ leek
• 1 bell pepper
• 1 clove(s) garlic, squeezed
• 2 cm ginger, cut into fine pieces
• ½ lemon(s), zest and 1 tbsp juice
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 cup of crème fraîche, approx. 200 g
• 1 cup sour cream, approx. 200 g
• 2 tsp, grated curry powder (Thai curry spice powder)
• 2 tbsp lemon juice

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

with oven-baked vegetables

Prepare the marinade and cut each chicken breast into three lengthwise pieces. Place the meat in a can or bag with the marinade and massage it in. Marinate for 2-24 hours. Wash the vegetables thoroughly. Cut the parsnip, fennel, and sweet potato into fine strips. Halve the leek lengthwise and cut into rings about 3 mm thick. Cut the bell pepper into pieces about 2 x 0.5 cm. Mix the vegetables and transfer them to a large baking dish. Place the marinated meat on top and pour the marinade over it. For the topping, combine the sour cream, crème fraîche, lemon juice, and curry seasoning and spread evenly over the casserole. Bake in a preheated oven at 180-200°C for 45-60 minutes, until the vegetables are tender.