Chicken Vegetable Stew

Ingredients

• 1 Lime
• 1 Garlic clove
• 1 red chili pepper
• 500 g chicken breast fillet
• 2 large red onions
• 500 g carrots
• 3 tbsp olive oil
• 80 g Red Lentils
• 500 ml vegetable broth
• 0.5 handful mint
• 1 handful parsley
• 300 g yogurt
• cardamom powder
• Ground Cinnamon
• Salt
• Pepper
• pul biber

Instructions

1. 1.

   Squeeze the lime and press in the peeled garlic. Remove the stem from the chili, finely chop it and add to the mixture. Rinse the chicken, pat dry and cut into bite‑size cubes. Rub with the lime juice mixture, cover and let marinate.

2. 2.

   Peel the onions, quarter them lengthwise and slice into strips. Peel the carrots and cut diagonally into about ½ cm thick slices.

3. 3.

   Heat the oil and sauté the onions until translucent. Add the carrots and fry for 2–3 minutes, then remove from the pan. Brown the chicken on all sides, return the vegetables to the pot. Sprinkle in the lentils and pour over the broth. Simmer gently for about 20 minutes.

4. 4.

   Rinse the mint and parsley, shake dry and finely chop them. Season the yogurt with a little cardamom, cinnamon and salt.

5. 5.

   Season the stew with salt and pepper, adjust spices as needed. Serve on deep plates, topping each portion with a dollop of yogurt, pul biber and herbs.