Pepper Chicken with Potato and Wild Garlic Puree

Pepper Chicken

1. Cut each chicken breast into 4 large pieces and place in a freezer bag. Peel the peppers with the peeler and cut into strips. Halve the red onion and cut into half rings – add both to the chicken pieces in the freezer bag.
2. Put the salt, pepper, cumin, oregano and grated garlic in a bowl. Cut the peppers into thin slices and add them and now add the olive oil and stir well.
3. Now put the marinade over the other things in the freezer bag, shake it a few times so that everything is well distributed, seal airtight and put in the refrigerator for at least 2 hours, preferably overnight. Take out of the refrigerator an hour before use to allow it to reach room temperature.
4. Then let a pan get really hot, and then add the chicken, vegetables and marinade to the pan and fry for about 15 minutes while turning.

Potato and wild garlic puree

1. Cook the potatoes as jacket potatoes or in a potato pot. Then cut the potatoes in the middle and place them with the cut surface facing down in the potato press and press them through the press, the peel automatically stays in the press and can be easily removed.
2. Heat some milk in a saucepan. Now press the potato mixture into it a second time. Fold the milk into the potatoes with a wooden spoon. Add the wild garlic butter (amount to taste) and fold in as well. Maltreat the puree with the spoon as little as possible, the more airy the puree will be. Season to taste with salt.

finish

1. Arrange the puree on a plate with the help of a dressing ring, add the pepper chicken and garnish with chopped parsley if necessary.