Sage chicken strips with tomato and bean vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the chicken legs, pat dry and cut the meat into pieces from the bones with a knife. Wash the sage, shake dry and pluck off the leaves. Coarsely chop 8 large sage leaves. Wash lemons thoroughly and finely grate the rind of 1 lemon. Squeeze the lemon. Mix 4-5 tablespoons lemon juice, lemon peel, chopped sage and a little pepper. Add 4 tablespoons of oil, stir in and mix the marinade well with the chicken meat. Cover and leave to marinate for at least 1 hour

2. 2

   Peel onions and garlic. Cut onions into large cubes, chop garlic finely. Heat 4 tablespoons of oil in a saucepan, fry onions and garlic. Add tomatoes, tomato paste and stock, mix and season with a little salt and pepper. Let the sauce simmer for 5-6 minutes. Drain the beans, add and simmer for another 4 minutes. Stir in between

3. 3

   Heat 2 pans. Spread the meat with the adhering marinade (without adding oil) into the hot pans and fry for approx. 10 minutes while turning until crispy. After about half of the frying time, add the remaining sage leaves and fry with the meat. Season the meat with salt and possibly some pepper. Season beans with salt and pepper and arrange in deep plates. Spread crispy chicken meat on top. Peel the remaining lemon peel in fine strips and sprinkle over the food.

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
580 kcal

CARBS
15 g

FATS
40 g

PROTEINS
39 g