Balsamic chicken with paprika vegetables

Name: Balsamic chicken with paprika vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp 1 (approx. 500 g) baby pineapple; 1 red and orange peppers (approx. 150 g each); 1 red onion; 30 g Ginger Tuber; 2 Chicken breasts (with skin and bone; approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 1 TEASPOON Fennel seeds; 60 ml Balsamic vinegar; 100 ml Chili sauce; 1 TEASPOON Cornstarch; 7-10 Tbsp Coriander and chillies

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp 1 (approx. 500 g) baby pineapple
1 red and orange peppers (approx. 150 g each)
1 red onion
30 g Ginger Tuber
2 Chicken breasts (with skin and bone; approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
1 TEASPOON Fennel seeds
60 ml Balsamic vinegar
100 ml Chili sauce
1 TEASPOON Cornstarch
7-10 Tbsp Coriander and chillies

Directions

1
Clean the pineapple, peel carefully and cut into slices. Leave some slices whole, cut the rest into small pieces. Halve the peppers, clean and cut into strips. Peel and halve the onion and cut it into rings.
2
Peel and finely dice the ginger. Cut chicken fillets from the bone, wash and pat dry. Rub with salt and pepper. Heat oil in a pan. Sauté the meat in it for 2-3 minutes on each side, take it out and put it in an ovenproof dish or on a baking tray.
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. In the meantime, sauté the prepared vegetables in the frying fat. Add the fennel and roast briefly. Deglaze with vinegar, chilli sauce and 150 ml water.
4
Simmer for 2-3 minutes. Stir the starch with some water until smooth, thicken the sauce with it. Simmer for 1 minute while stirring. Season to taste with salt. Serve the meat with the vegetables. Garnish with coriander and chillies.
5
It goes well with rice.