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Chicken with fresh peppers and paprika as hearty stew has beneficial effects: It is rich in protein and helps build muscles, the blood sugar level is kept constant and increases the body's defenses by a lot of vitamin C and phytochemicals.
Serves 4 meals
2 chicken legs (so about 350 grams)
1 double chicken breast on the bone (so about 500 grams)
1 teaspoon cumin
2 cloves of garlic
1 organic lemon
1 tablespoon paprika (rose sharply)
2 tablespoons paprika (noble sweet)
2 large red peppers (so about 500 grams)
3 onions
2 tablespoons oil
400 milliliters chicken stock
350 grams of yogurt (3.5% fat)
1 tablespoon tomato paste
3 tablespoons flour
20 cherry tomatoes
Salt and freshly ground pepper
The preparation sequence
Clean chicken legs in water, pat dry and cut through the joint.
Clean chicken breast in water, pat dry and cut bone along and then crosswise into two halves. Caraway with little salt in a mortar.
Peel and mince garlic. Rinse lemon in hot water, dry and grate the peel finely. Cumin salt, garlic, lemon zest and chili powder with a little water mix to a paste.
Chicken pieces mingle in a bowl with the paste, cover with cling film and leave in the fridge for 2 hours (marinate).
The peppers into quarters, remove the seeds, clean water and chop into bite size pieces. Peel the onions and chop finely.
Oil heat in a roasting pan. Chicken pieces fry around, take out.
Add the onions and peppers in the roasting pan and fry while stirring, until the onions are golden brown.
give chicken pieces back in the roasting pan, fill with the broth, bring to a boil, then heated, preheated oven at 200 ° C (with convection not recommended for gas: regulator to position 3) open on the 2nd level from below 30 minutes cooking, simmer; turn once.
Yogurt,