Chicken with Corn and Peppers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (1.6 kg)
- salt
- peppers (ground)
- 300 grams Yogurt (0.1% fat)
- 3 garlic cloves
- 1 tsp grated Lemon peel
- 1 Tbsp Curry
- 1 tsp ground paprika
- 1 tsp Turmeric
- ½ tsp Coriander
- 1 Tbsp freshly grated ginger
- 1 generous pinch Cumin
- ½ dried chili pepper
- 2 Red Bell pepper
- 3 shallots
- 5 Tbsps vegetable oil
- 12 pickled Baby corn cobs
- 200 milliliters Chicken broth
- 2 Tbsps scallions
Preparation steps
1.
Break the chicken down into 8 parts and season with salt and pepper. Combine the yogurt in a large bowl with the peeled and crushed garlic and lemon zest and add the remaining spices. Coat the chicken pieces and marinate about 1 hour.
2.
Rinse the peppers, cut in half, remove seeds and ribs and cut into large cubes. Peel the shallots and cut into quarters. Heat the oil in a wok and cook the drained chicken pieces on all sides. Sauté the peppers, shallots and baby corn. Pour in the chicken broth and marinade and finish cooking over low heat, stirring occasionally, about 20 minutes. Serve sprinkled with chives. As desired, serve with rice.
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