Oriental Honey Chicken

Ingredients for 4 servings:

• 2 tbsp rapeseed oil
• 4 tbsp honey, liquid
• 1 tsp Ras el Hanout
• Cinnamon powder
• Nutmeg, grated
• Cardamom powder
• 1 m.-large onion(s), white
• 1 m.-large onion(s), red
• 2 garlic cloves
• 1 bunch of soup vegetables
• 200 g dried fruit, e.g. dates or apricots
• 70 g tomato paste
• 250 ml vegetable stock
• 150 ml red wine, alcohol-free is also possible
• 200 ml multivitamin juice
• 200 g peas, frozen
• Thyme, dried
• Allspice, ground
• salt and pepper
• Chili flakes, e.g. B. Pul Biber
• ½ lime(s), the juice
• 600 g chicken breast fillet(s)
• 1 tbsp parsley, dried
• 4 tbsp rapeseed oil for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 30 minutes

refined

The day before, rinse the meat, pat dry, and cut into bite-sized strips or pieces. Mix the oil, honey, and spices to make a marinade and mix well with the meat strips. Let the meat marinate in the refrigerator overnight. The next day, clean, quarter, and slice the onions. Clean the garlic and vegetables and finely dice them with the dates, but it’s best to put everything in a food processor and chop to the desired size. Heat 2 tablespoons of oil in a large pot. Sweat the onions until translucent. Then add the mixed vegetables and sauté. Sauté the tomato paste. Deglaze the vegetables with the stock, wine, and juice. Bring the liquid to a boil and add the peas. Mix the vegetables well and simmer over medium heat for 15 minutes. Meanwhile, heat 2 tablespoons of oil in a grill pan. Remove the meat strips or pieces from the marinade and fry them on all sides in oil. Season the ragout again with the spices and lime juice and serve with the meat. Garnish with parsley. Serve with rice.