- 4 chicken breasts;
- 50g ginger root;
- 4 peaches; juice
- of one lemon;
- 2 tablespoons olive oil;
- 2 each teaspoons dill seeds and curry powder;
- 1 tablespoon chopped cilantro and parsley;
- ground black pepper to taste;
- handful of pistachios;
- 3 tablespoons of any vegetable oil for roasting.
Root of the ginger peel, separate a small slice and rub it on a fine grater, rub the rest with straws. Rinse the parsley and cilantro well under a jet of cold water, dry and finely chop. Squeeze the juice of one lemon. Wash chicken breast and remove skin from it, separate fillets from bones and cut into cubes. Grind two teaspoons of fennel seeds in a notch. Wash the peaches, remove the pitted, then slice the fruit into small slices.
Cook the marinade for the meat. For this, mix two tablespoons of olive oil with lemon juice, crushed dill seeds, curry powder, salt and grated ginger root. Fold the chicken meat into a separate container, pour with marinade, sprinkle with chopped cilantro and parsley greens, ground black pepper. Mix the mixture well, cover with cooking film or lid and leave for one hour at room temperature.
Heat the cooking oil in a frying pan, fry the sliced ginger a little, and then shift it to a separate plate. In the remaining oil, put the cubes of pickled chicken fillet and fry for eight to ten minutes. After that, add the slices of peaches to the pan to the chicken and, stirring, simmer everything together for a further five minutes over a medium heat.
Pistachios peel, finely chop. Put the chicken with peaches on a large plate or dish, sprinkle on top of the sautéed ginger and pistachios. For a garnish to this dish you can serve grilled vegetables: courgette, tomatoes, eggplant.