Romescu (Spanish bread-paprika sauce) with chicken filet

Name: Romescu (Spanish bread-paprika sauce) with chicken filet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g red peppers; 15 TABLESPOONS Oil; 200 ml Organic vegetable broth; 75 g Bulgur (coarse wheat groats); 300 g cherry tomatoes; 3 Federation flat leaf parsley; 3 Stem(s) Mint; 2 Shallots; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs (25 g each) Toast; 2 Garlic cloves; 75 g Almond kernels with skin; 1/4 TEASPOON Chili flakes fiery hot; 1 pinch Sugar; 4 Chicken fillets (approx. 150 g each)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g red peppers
15 TABLESPOONS Oil
200 ml Organic vegetable broth
75 g Bulgur (coarse wheat groats)
300 g cherry tomatoes
3 Federation flat leaf parsley
3 Stem(s) Mint
2 Shallots
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs (25 g each) Toast
2 Garlic cloves
75 g Almond kernels with skin
1/4 TEASPOON Chili flakes fiery hot
1 pinch Sugar
4 Chicken fillets (approx. 150 g each)

Directions

1
Cut the peppers in six, clean and wash them. Dab dry. Heat 3 tablespoons of oil in a large frying pan, place the peppers with the skin side in and fry them vigorously (skin should already be slightly brown, but not burnt).
2
Remove from the pan, drip off on kitchen paper and allow to cool. In the meantime bring the vegetable stock to the boil. Add Bulgur, bring to the boil briefly, cover and simmer over a low heat for 15-20 minutes. Clean, wash and finely dice the tomatoes.
3
Wash the parsley and mint, shake dry and pluck the leaves, except for 4 leaves for garnishing, and cut into fine strips. Peel and finely dice the shallots. Mix lemon juice, salt and pepper.
4
Fold 2 tablespoons of olive oil underneath. Mix bulgur, shallots, parsley, mint, tomatoes and vinaigrette. Leave to stand for about 30 minutes. Toast the bread. Peel the skin off the peppers. Peel garlic. Coarsely chop the almonds.
5
Coarsely crumble the toast bread. Put the paprika, almonds, 8 tbsp. olive oil, garlic, 5 tbsp. water and chilli in a tall mixing bowl. Puree with a blender. Season to taste with salt, pepper and sugar. Wash the meat, dab dry.
6
Heat 2 tablespoons of oil in a frying pan, fry the meat in it over medium heat for about 12 minutes while turning. Season with salt and pepper. Remove from the pan and cut open. Arrange meat and parsley salad on plates.
7
Garnish with parsley. Add sauce in small bowls.