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Greek Chicken and Pointed Cabbage Skillet | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zartes Hähnchenbrustfilet trifft auf knackig-süßlichen Spitzkohl, duftenden Oregano, frischen Dill und cremig-würzigen Feta. Dieses traditionell von griechischer Hausmannskost (Kotopoulo me Lahano) inspirierte Pfannengericht zaubert dir im Handumdrehen Mittelmeer-Flair auf den Teller – unkompliziert, herbstlich frisch und in nur 20 Minuten fertig!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized cubes of about 2–3 cm. Quarter the pointed cabbage, cut out the tough core in a wedge shape, and cut the leaves into thin strips. Peel and finely chop the garlic cloves. Coarsely chop the fresh dill, wash the lemon with hot water, finely grate some zest, and squeeze the juice.
Pan Preparation
Heat 1 tbsp of extra virgin olive oil over high heat in a large non-stick pan or wok. Sear the chicken breast pieces all around for about 4 minutes until golden brown and juicy. Season with a pinch of salt and pepper, then remove from the pan and let rest briefly on a plate.
Add the remaining olive oil (1 tbsp) to the same pan. Add the prepared pointed cabbage and fry over medium-high heat for 4–5 minutes, stirring occasionally, until slightly caramelized but still retaining a pleasant crisp bite. Add the chopped garlic and 1 tsp of dried oregano and sauté for 1 minute until fragrant.
Chef's tip
Pointed cabbage cooks significantly faster than classic white cabbage and has a wonderfully mild, sweet flavor. Be careful not to cook it for too long so that it keeps its delightful crunch.
For an extra creamy touch, cover the pan with a lid for 1–2 minutes after sprinkling with feta so the cheese melts slightly.
30 min
Under an hour
