Tandoori chicken with potato-paprika salad

Name: Tandoori chicken with potato-paprika salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 large chicken fillets (approx. 150 g each); 1 Stalk sage; 4 discs Bacon; 2 TABLESPOONS Tandoori Paste; 800 g new small potatoes; 3 colourful peppers; 3 Stem(s) Thyme; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 1 Baby pineapple; 7-10 Tbsp fresh herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 large chicken fillets (approx. 150 g each)
1 Stalk sage
4 discs Bacon
2 TABLESPOONS Tandoori Paste
800 g new small potatoes
3 colourful peppers
3 Stem(s) Thyme
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
1 Baby pineapple
7-10 Tbsp fresh herbs

Directions

1
Wash the chicken fillets, dab dry and cut deeply. Wash sage, dab dry. Spread it with the bacon. Brush with the paste and let it stand. Wash the potatoes and cook for about 20 minutes in boiling water.
2
Then rinse with cold water, leave to rest and cut in half. In the meantime clean and wash the peppers and cut them into small pieces. Wash thyme, dab dry and chop. Season vinegar with salt, pepper and sugar. Heat the oil. Fry potatoes and peppers for about 8 minutes. Sprinkle with spiced vinegar and let it steep. Season to taste again before serving. Clean the pineapple and cut into slices.
3
Fry potatoes and peppers for about 8 minutes. Sprinkle with spiced vinegar and let it steep. Season to taste again before serving. Clean the pineapple and cut into slices. Cook chicken fillets on the hot grill for 8-10 minutes, pineapple slices for about 5 minutes. Serve garnished with fresh herbs