Chicken in Moses with cucumber-pineapple salad

Name: Chicken in Moses with cucumber-pineapple salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 big onion; 0?$? Garlic cloves; 9 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 TEASPOON ground aniseed; 1/2 TEASPOON Cinnamon; 1 TEASPOON Tomato paste; 250 ml Chicken broth; 250 g strained tomatoes; 1 TABLESPOON Cocoa powder; 50 g crushed almonds; 2 Organic limes; 1 red chilli pepper; 1/2-1 TEASPOON Sugar; 100 g Spring onions; 250 g cherry tomatoes; 1/4 Pineapple (about 500 g); 1 Cucumber (500 g); 8 stems Coriander; 4 Chicken fillets (approx. 150 g each)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 big onion
0?$? Garlic cloves
9 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 TEASPOON ground aniseed
1/2 TEASPOON Cinnamon
1 TEASPOON Tomato paste
250 ml Chicken broth
250 g strained tomatoes
1 TABLESPOON Cocoa powder
50 g crushed almonds
2 Organic limes
1 red chilli pepper
1/2-1 TEASPOON Sugar
100 g Spring onions
250 g cherry tomatoes
1/4 Pineapple (about 500 g)
1 Cucumber (500 g)
8 stems Coriander
4 Chicken fillets (approx. 150 g each)

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Heat 2 tablespoons of oil in a pot, fry the onion and garlic until transparent. Season with 1/2 tsp salt, 1/2 tsp pepper, aniseed and cinnamon. Add tomato puree and sweat. Deglaze with stock and tomatoes, bring to the boil. Add cocoa and almonds and stir in. Bring to the boil and simmer at low heat for about 20 minutes. Stir several times. Keep warm afterwards.
2
For the vinaigrette, squeeze limes. Clean and wash the chillies and cut them into fine rings. Mix lime juice, salt, pepper and sugar. Fold in 4 tablespoons of olive oil.
3
Clean, wash and cut the spring onions into rings. Wash, clean and halve the tomatoes. Peel pineapple and cut into very thin slices. Cut the slices in half or in thirds as desired. Wash and clean the cucumber, cut it in half lengthwise and peel thin slices with a peeler. Wash the coriander, shake dry and pluck the leaves from the stalks. Mix the cucumber, pineapple, tomatoes, spring onions and coriander, except for a few leaves for garnishing. Mix in the vinaigrette.
4
Meanwhile, wash the meat, dab dry and cut through horizontally to make two escalopes. Season with salt and pepper. Heat 3 tablespoons of oil in a grill pan and fry the meat for 3-4 minutes on each side. Arrange meat, salad and sauce on plates garnished with remaining coriander. Add the remaining sauce in a small bowl.