ORIENTAL CHICKEN POT
0.1 g saffron
800 g chicken filet
salt
pepper
2 medium onions
4 cloves garlic
1 bunch cilantro
2.5 tablespoons lard
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons mild paprika powder
2 teaspoons hot paprika powder
[or 1 small chili]
200 g yoghurt
1 teaspoon corn starch
2 teaspoons sliced almonds
_ soak saffron in 4 tablespoons lukewarm water
_ cut chicken filet into 2cm cubes
_ season with salt and pepper
_ finely dice onions and mince garlic
_ keep a few leaves cilantro for decoration and chop the rest
_ heat lard in a large skillet and brown chicken from all sides
[you might need to do this in small batches]
_ remove chicken and saute onions, garlic and cilantro
_ add spices and heat until fragrant
_ combine yoghurt, starch and saffron water and add to the skillet
_ add the chicken and simmer on low heat for about 7 minutes
_ season to taste with salt and pepper
_ sprinkle with cilantro and serve with rice or couscous
ORIENTALISCHER HÜHNERTOPF
0.1 g Safran
800 g Hühnerfilet
Salz
Pfeffer
2 mittlere Zwiebeln
4 cloves Knoblauchzehen
1 Bund Koriander
2.5 Esslöffel Schmalz
2 Teelöffel gemahlener Kreuzkümmel
2 Teelöffel gemahlener Koriander
2 Teelöffel mildes Paprikapulver
2 Teelöffel scharfes Paprikapulver
[oder 1 kleine Chilli]
200 g Joghurt
1 Teelöffel Maisstärke
2 Teelöffel Mandelsplitter
