Ginger Chicken with raspberry Compote

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Ginger Chicken with raspberry Compote

		Cous-cous
		Chicken stock as needed
		Salt
1	tbsp	Chili powder
1	tbsp	Vinegar
1	clove	Crushed garlic
1		Bay leaf
1	tsp	Mustard grain letknust
2	tsp	Chili oil
2		Finely chopped red onion
2		Crushed garlic clove
2	tbsp	Olive oil
2.5	cm	Piece fresh ginger cut into slices
2000	g	Free range chicken (Rooster)
250	g	Raspberry
250	g	Tomatoes without skins and cores

Instructions for Ginger Chicken with raspberry Compote

To prepare the Ginger Chicken with raspberry Compote recipe, please follow these instructions:

Chicken skin is cut with appropriate spacing and "fores" with garlic and Ginger pieces. Brush the chicken with a little chilli oil. Put the chicken in a roasting pan and add chicken stock, approximately 5 cm. Chicken FRY at 200 degrees for about 80-90 min. Sauce; warm up olive oil, add the onion and let them become Golden. Add the garlic, mustard grains, Bay leaves, chilli powder, salt and vinegar and let it boil for a short Add tomatoes and raspberries and cook now under low heat for approx. 60 min. Take Laurel leaf up. Kompotten pour into food processor and are blended with gross. Take the finished fried chicken out of the oven and serve with the compote and cous-cous.

Tips:
cous-cous can be tasted with a little chilli oil, mint, garlic and vanillekorn.