Brazilian Moqueca with Mango and Chicken Pistachio Skewers

Ingredients

• 2 tbsp olive oil
• 3 small red onions (diced)
• 1 garlic clove (finely chopped)
• 1 kg tomatoes (roughly chopped)
• 4 colorful bell peppers (sliced into rings, seeded)
• 500 ml water
• 2 limes (juiced)
• 4 tbsp palm oil (organic quality)
• salt to taste
• pepper to taste
• chili powder to taste
• 2 mangos (diced)
• 0.5 handful salted pistachios (roughly chopped)
• 1 can coconut milk
• 0.5 bunch flat parsley (chopped)
• 500 g chicken breast fillet
• 50 g wheat flour
• 3 eggs (beaten)
• 50 ml milk
• Salt
• Pepper
• 100 g salted pistachios (chopped)
• 100 g breadcrumbs
• rapeseed oil (for frying)

Instructions

1. 1.

   Heat the olive oil in a large pot and sauté the onions until translucent.

2. 2.

   Add the garlic, tomatoes, and bell peppers, then pour in 500 ml water. Add lime juice, palm oil, salt, pepper, and chili powder; simmer for 10 minutes over medium to low heat with the lid on.

3. 3.

   Next add the mango cubes, whole American pistachios, and coconut milk; let warm but avoid boiling, then season with salt, pepper, and chili powder to taste.

4. 4.

   Wash the chicken breast and pat dry. Slice into thin, long strips and thread onto wooden skewers in a wave pattern. If skewers are too long, trim them with a sharp scissors.

5. 5.

   Prepare three shallow dishes: Dish 1 with wheat flour, Dish 2 with beaten eggs, Dish 3 with pistachio-breadcrumb mixture. Coat each chicken skewer first in flour, then in egg, and finally in the pistachio breadcrumb mix, ensuring full coverage.

6. 6.

   Heat rapeseed oil in a non-stick pan and fry the chicken pistachio skewers in batches until crisp. Drain on paper towels to remove excess fat.

7. 7.

   Pour the vegetable stew into a soup bowl. Sprinkle with chopped parsley and chopped American pistachios, then serve alongside the chicken pistachio skewers.