Master chef Péter Buday presents this time with a recipe for chicken breast with chickpeas and, of course, shows in his video how to prepare the summer delicacy.
Chickpea stew with chicken breast salad
I cook the chickpeas, with onions and garlic, in water without salt. I filter it and puree 1/4 of it, mix it with a little yogurt. Season with salt, ground pepper, a little red pepper and fresh lemon juice.
I salt the salted chicken breast, pre-fry it, together with red onion cut into many pieces.
I fry the kápia pepper in rings.
I cut the kale into finger-sized strips and fry them.
Cut the carrots lengthwise into strips and fry them.
I caramelize the grated kohlrabi by frying it.
I mix and add the chickpeas left whole. A layer of vegetables with chickpeas, a layer of chicken legs with onions, grated cheese, then again the vegetables with the chickpea cream, and again grated cheese on top.
I bake it in the oven. 30 minutes at 190 degrees C
When serving, a large pile of green salad leaves is placed on top.
Ingredients:
1000 g chicken breast fillet, 800 g chickpeas, 400 g red onion. 300 g capsicum pepper. 600 g carrots, 300 g kohlrabi, 400 g kale, 200 g yogurt, 20 g salt, 5 g ground pepper, 10 g paprika. 200 g yogurt, 250 g lemon juice, 200 g grated Trappist cheese.
