Ingredients:
- 1 bay leaf
- 2 red bell peppers , both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips
- napkin dumplings, recipe follows
- freshly ground nutmeg , to taste
Directions:
- Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
- Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
- Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
- Servietten Knudel (Napkin Dumpling):
- Preheat the oven to 250 degrees F.
- In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
- Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
- In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
- Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
- Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
- Yield: 6 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.61 Kcal (2845 kJ) | ||
| Calories from fat | 369.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.04g | 63% | |
|---|---|---|---|
| Cholesterol | 99.42mg | 33% | |
| Sodium | 725.89mg | 30% | |
| Potassium | 927.09mg | 20% | |
| Total Carbs | 54.09g | 18% | |
| Sugars | 15.69g | 63% | |
| Dietary Fiber | 9.01g | 36% | |
| Protein | 16.25g | 32% | |
| Vitamin C | 82.2mg | 137% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 29.7mg | 165% | |
| Calcium | 233.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 117.07 Kcal (490 kJ) | ||
| Calories from fat | 63.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 63% | |
|---|---|---|---|
| Cholesterol | 17.13mg | 33% | |
| Sodium | 125.05mg | 30% | |
| Potassium | 159.71mg | 20% | |
| Total Carbs | 9.32g | 18% | |
| Sugars | 2.7g | 63% | |
| Dietary Fiber | 1.55g | 36% | |
| Protein | 2.8g | 32% | |
| Vitamin C | 14.2mg | 137% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 5.1mg | 165% | |
| Calcium | 40.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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