Spicy Chicken Rolls

Ingredients

• 300 g thick beans (frozen)
• Salt
• 500 g waxy potatoes
• 400 g carrots (4 carrots)
• 240 g parsley root (3 parsley roots)
• 50 g onions (1 onion)
• 200 ml classic vegetable broth
• 300 g chicken breast fillet (2 fillets)
• 3 tsp tomato paste
• Cayenne pepper
• 15 g Honey (1 tbsp)
• 1 tbsp Rapeseed Oil
• 1 bunch flat-leaf parsley
• 0.5 bunch Chives
• Pepper
• 40 g sour cream (2 tbsp)

Instructions

1. 1.

   Add frozen beans to boiling salted water, bring to a boil and simmer covered over low heat for 5 minutes. Drain, rinse under cold water, drain again and let cool.

2. 2.

   Meanwhile peel, wash and dice potatoes. Wash, peel and dice carrots and parsley root.

3. 3.

   Peel, halve and dice onion. Separate bean kernels from pods.

4. 4.

   Bring vegetable broth to a boil in a pot. Add onion, carrots, potatoes and parsley root, cover and simmer over low heat for about 12 minutes.

5. 5.

   Rinse chicken breast fillets, pat dry and cut each into four thin slices.

6. 6.

   Mix tomato paste with cayenne pepper, honey and salt in a small bowl. Brush the mixture onto the chicken slices, roll them up and secure each with a toothpick.

7. 7.

   Heat rapeseed oil in a non‑stick pan. Brown the chicken rolls all around and cook over low heat for 8–10 minutes.

8. 8.

   Wash parsley and chives, shake dry. Pick off parsley leaves, set aside some, finely chop the rest. Slice chives into fine ribbons.

9. 9.

   Add bean kernels with chopped parsley and chives to the vegetables, bring to a quick boil. Season with salt and pepper, stir in sour cream. Transfer to a plate, arrange the chicken rolls on top and garnish with parsley leaves.