Chili mit Putenbrust

Ingredients

• 300 g Turkey breast fillet
• 1 eggplant
• 2 Tomatoes
• 1 potato
• 3 tbsp sesame seeds
• 4 tbsp roasted almond flakes
• 20 g Dark chocolate
• 600 ml poultry stock
• 3 tbsp Lime juice
• 1 tbsp oil
• Salt
• Pepper
• chili seasoning
• 1 chili pepper
• lime zest
• almond flakes
• sesame seeds

Instructions

1. 1.

   Halve the eggplant and place it cut side down on a baking sheet. Roast in the oven at 220°C until the skin turns black and blistered. Then peel and puree the halves. Score the tops of the tomatoes crosswise, blanch them, peel, quarter, remove seeds and finely dice.

2. 2.

   Peel and grate the potato finely. Pat the turkey breast dry with vinegar, cut into bite‑sized pieces, season with salt and pepper. Sear the turkey in oil until browned, then deglaze with poultry stock. Add the grated potato and diced tomatoes, simmer for about 5–10 minutes. Stir in the eggplant puree and lime juice, seasoning with salt, pepper and chili. Grate the dark chocolate finely and melt it into the chili. Fold in almond flakes and sesame seeds. Slice the chili pepper into thin rings and sprinkle over the dish just before serving along with lime zest, a touch of sesame and almond flakes.