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🍽️ Chicken Pepper Pot

626 kcal · 30 min · 4 servings

Ingredients

• 700 g chicken drumsticks (2 chicken drumsticks)
• 500 g double chicken breast fillet on the bone (1 double chicken breast)
• 1 tsp cumin
• salt
• 2 garlic cloves
• 1 organic lemon
• 1 tbsp paprika powder (rose spicy)
• 2 tbsp paprika powder (mild sweet)
• 500 g large red bell peppers (2 large red bell peppers)
• 3 onions
• 2 tbsp oil
• 400 ml poultry broth
• 350 g yogurt (3.5% fat)
• 1 tbsp tomato paste
• 3 tbsp flour
• 20 cherry tomatoes
• pepper

Instructions

1. 1. Wash the chicken drumsticks thoroughly.
2. 2. Pat the drumsticks dry with a kitchen towel.
3. 3. Separate the drumsticks at the joint.
4. 4. Wash the chicken breast.
5. 5. Pat the breast dry.
6. 6. Cut the bone-in breast in half lengthwise.
7. 7. Then cut the halves crosswise into two pieces.
8. 8. Put cumin and a little salt into a mortar.
9. 9. Grind the spices finely.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Rinse the lemon under hot water.
13. 13. Dry the lemon.
14. 14. Grate the lemon zest finely.
15. 15. Mix the cumin salt with a little water.
16. 16. Add the chopped garlic.
17. 17. Add the lemon zest.
18. 18. Add the paprika powder.
19. 19. Stir everything into a paste.
20. 20. Put the chicken pieces into a bowl.
21. 21. Mix the chicken pieces with the paste.
22. 22. Cover the bowl with cling film.
23. 23. Place the bowl in the refrigerator.
24. 24. Let the chicken marinate for two hours.
25. 25. Quarter the bell peppers.
26. 26. Remove the seeds from the bell peppers.
27. 27. Wash the bell peppers.
28. 28. Cut the peppers into bite-sized pieces.
29. 29. Peel the onions.
30. 30. Dice the onions finely.
31. 31. Heat oil in a casserole dish.
32. 32. Fry the chicken pieces on all sides.
33. 33. Remove the chicken pieces from the casserole.
34. 34. Put the onions into the casserole.
35. 35. Put the peppers into the casserole.
36. 36. Fry the vegetables while stirring.
37. 37. Continue frying until the onions are golden brown.
38. 38. Return the chicken pieces to the casserole.
39. 39. Add the broth.
40. 40. Bring the mixture to a boil.
41. 41. Preheat the oven to 200 degrees.
42. 42. Place the casserole on the second rack from the bottom.
43. 43. Let the dish cook uncovered for 30 minutes.
44. 44. Turn the chicken pieces once.
45. 45. Mix the yogurt with tomato paste.
46. 46. Add the flour.
47. 47. Add 100 milliliters of water.
48. 48. Stir the mixture until smooth.
49. 49. Wash the tomatoes.
50. 50. After 30 minutes, add the tomato yogurt mixture to the casserole.
51. 51. Add the tomatoes to the casserole.
52. 52. Stir everything together.
53. 53. Continue frying the dish for another 15 minutes.
54. 54. Season the dish with salt.
55. 55. Season the dish with pepper.

Nutrition per serving

• kcal: 626
• Protein: 68 g · Fett/Fat: 29 g · Carbs: 19 g