Ginger Chicken Breast with Curry Kombucha Spinach

Ingredients

• 500 g young spinach leaves
• 1 piece ginger (ca. 4 cm)
• 4 chicken breast fillets (with skin)
• Sea salt
• 5 tbsp peanut oil
• 2 tsp sesame oil
• 1 bunch Coriander
• shallots
• garlic cloves
• 1 red chili pepper
• 1 tsp curry powder
• 150 ml coconut milk
• 100 ml kombucha quince
• 100 ml poultry stock
• 1 tsp Lime juice

Instructions

1. 1.

   Clean, rinse and dry the spinach. Slice half of the ginger thinly.

2. 2.

   Preheat the oven to 140 °C with a baking dish. Lightly salt the chicken breasts. Heat 2 tbsp oil in a pan and sear the fillets skin‑side down for about 5 minutes until crisp. Flip and cook for another 3 minutes. Distribute ginger slices in the hot baking dish, drizzle with sesame oil, sprinkle coriander on top, place the chicken skin‑up over the coriander and bake for about 10 minutes.

3. 3.

   Meanwhile peel and finely dice the shallots, garlic, remaining ginger, and chop the chili pepper. In 2 tbsp hot oil sauté half of the shallots, garlic, ginger and chili for 2–3 minutes, add curry powder and stir briefly. Pour in coconut milk and kombucha quince, simmer for about 3 minutes, then add stock and simmer for another 3 minutes. Season sauce with salt and lime juice.

4. 4.

   Sauté the remaining shallot and garlic cubes in the remaining hot oil, add spinach and cook until wilted, stirring constantly. Remove from heat.

5. 5.

   Take the chicken out of the oven, mix the spinach with the coconut sauce, taste, then plate the chicken over the curry‑spinach.

6. 6.