Strawberry-coriander relish to spicy chicken filet

Name: Strawberry-coriander relish to spicy chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g red onions; 5 TABLESPOONS Oil; 2 TABLESPOONS Red wine vinegar; 200 g Strawberries; 7-10 Tbsp Salt; 10 g Sugar; 200 g Wild rice mixture; 3 red chillies; 3 TABLESPOONS Coriander seeds; 2 TABLESPOONS Lemon Pepper; 4 (approx. 600 g) Chicken filets

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g red onions
5 TABLESPOONS Oil
2 TABLESPOONS Red wine vinegar
200 g Strawberries
7-10 Tbsp Salt
10 g Sugar
200 g Wild rice mixture
3 red chillies
3 TABLESPOONS Coriander seeds
2 TABLESPOONS Lemon Pepper
4 (approx. 600 g) Chicken filets

Directions

1
Onions peel and in rough cubes cut. Heat 1 tablespoon of oil in a saucepan and sauté the onions. Deglaze with red wine vinegar and 3 tablespoons of water and simmer over a low heat for about 5 minutes.
2
In the meantime, wash and clean the strawberries and cut them into large cubes. Add strawberries and simmer again for another 5 minutes. Season to taste with salt and sugar and let it cool down.
3
Cover the wild rice mixture and let it swell for about 20 minutes in 400 ml boiling salted water. For the spice mixture, halve the chillies and remove the seeds. Chop the pods finely. Crush coriander seeds coarsely in a mortar.
4
Mix with chilli and lemon pepper. Wash the chicken fillets, dab dry and salt. Spread about 2 tablespoons of oil on both sides and turn in the spice mixture. Heat the rest of the oil and fry the chicken fillets at medium heat for about 10 minutes, turning once.
5
Drain the rice. Arrange everything.