Ginger Chicken

Remove breast and drumsticks from chicken. Cut celery, zucchini, tomatoes and fennel into 2 cm cubes.

In a saucepan with olive oil, sauté the onion, add the chicken leg and roast on all sides for about 10 min. Then add the chicken breasts and garlic, season with salt, pepper and cumin.

Continue to cook chicken pieces for about 10 min, dust with ginger powder and season.

For the vegetables, sauté shallots in a frying pan with olive oil, add celery and plucked thyme leaves. 2 min later add fennel, after another 2 min add zucchini and sweat the vegetables well. Then dust with flour and pour in whipped cream and clear soup. Once briefly bring to a boil, stir in tomatoes and season to taste with salt and freshly ground pepper.

Arrange Henderl with the vegetables and bring to the table.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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