• 4 chicken breast fillets
  • 2 cloves garlic
  • 1 untreated lemon
  • 2 tsp curry powder
  • 4 tbsp sunflower oil
  • 2 tbsp butter
  • 4 tbsp mild honey (we recommend our Honig-Schmidt acacia honey)
  • 2 Roman salad hearts
  • 1/2 bunch mint
  • 1/2 Bunch parsley
  • 1 handful radicchio
  • 1 cup cream frache
  • 4 tbsp pomegranate seeds
  • Salt, pepper
  • 4 tbsp toasted almond leaves

Peel the garlic and finely chop. Finely rub the lemon zest. Squeeze out the juice and set aside for the dressing.

In a shallow bowl, mix curry powder and 4 tbsp sunflower oil. Salt the chicken meat from all sides and brush it with the marinade from all sides. Fry in a pan from all sides over a medium heat in oil golden brown.

Add the lemon zest, garlic, acacia honey and butter and add the resulting brew several times over the meat.

Cut salad and herbs fine strips.

Dressing: Stir in a large bowl of squeezed lemon juice with the cream and season with salt and pepper. Undercut the salad and herbs.

Put the salad on a plate. Cut the chicken breast into strips and arrange on the salad. Garnish with almond leaves, pomegranate seeds and herbs.

Enjoy your meal!

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