Chicken Breast with Avocado, Bell Pepper and Cilantro

Ingredients

• 5 scallions
• 2 Garlic cloves
• 2 red bell peppers
• 2 yellow bell peppers
• 1 orange bell pepper
• 5 tomatoes
• 2 tbsp clarified butter
• 2 tsp brown sugar
• 2 tsp white wine vinegar
• Salt
• black pepper (freshly ground)
• 1 tsp Sweet paprika powder
• 2 tsp Ras el-Hanout (Arabian spice blend)
• 4 chicken breast fillets (about 120 g each)
• 2 tbsp Rapeseed oil
• 2 Avocados
• cilantro leaves (for garnish)

Instructions

1. 1.

   Peel and halve the scallions, then slice into strips. Peel the garlic cloves and roughly chop them. Wash, trim, and slice the bell peppers into strips. Wash, trim, and cut the tomatoes into thin wedges.

2. 2.

   Heat the clarified butter in a pan, add the scallions and garlic, and cook until translucent. Sprinkle with brown sugar, stir to caramelize, then add the bell peppers and tomatoes. Deglaze with white wine vinegar and 100 ml water. Season with salt, pepper, paprika powder, and Ras el-Hanout. Simmer for about 10 minutes over low heat, stirring occasionally.

3. 3.

   Meanwhile, wash the chicken breast fillets and pat them dry with paper towels. Slice the meat into thin medallions. Heat rapeseed oil in a pan and sear the chicken pieces on both sides for about 2 minutes each. Season with salt and pepper.

4. 4.

   Halve the avocados, remove the pits, and dice the flesh. Add the diced avocado to the bell pepper mixture along with the cooked chicken. Toss gently to combine. Serve the dish in shallow bowls and garnish with cilantro leaves.