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Greek Chicken and Cauliflower Skillet | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Ein aromatischer griechischer Feierabend-Klassiker: Zartes Hähnchenbrustfilet trifft auf knackigen Blumenkohl, geschmort in einer fruchtig-würzigen Tomatensauce mit einer feinen Prise Zimt und getrocknetem Oregano. Gekrönt mit cremigem Feta und frischer Petersilie ist dieses Pfannengericht in nur 25 Minuten zubereitet – perfekt für ein schnelles, ausgewogenes Abendessen!
Ingredients
Preparation method
Pat the chicken breast fillet dry and cut into bite-sized pieces. Season with 2 g table salt and 1 g pepper. Cut the cauliflower into small, bite-sized florets. Finely dice the onion and garlic cloves. Roughly chop the parsley.
Heat 15 ml olive oil in a large pan. Sear the chicken pieces over medium to high heat for 4–5 minutes until golden brown, then remove from the pan and set aside briefly.
Add the remaining olive oil (15 ml) to the pan. Sauté the onions and garlic for 2 minutes until translucent. Stir in the tomato paste and roast briefly. Add the cauliflower florets, then deglaze with the canned chopped tomatoes and 50 ml water. Stir in the oregano, cinnamon, and the remaining salt and pepper.
Chef's tip
Serve with fresh warm pita bread or flatbread to soak up the aromatic tomato sauce.
The hint of cinnamon provides the traditional Greek Kapama note – it pairs perfectly with the braised tomatoes and cauliflower.
30 min
Under an hour
