Spicy Chicken on Spicy Salad

(about 45 min):

Soak lentils the night before, make a day later, drain and cool. Rub chicken breast with ground mustard seeds, coriander, fennel seeds, Szechuan pepper, chili flakes and cumin.

Later, drizzle with olive oil, add a tiny bit of fresh cilantro and marinate for about two to three hours.

Remove the skin from the onion, cut into rings, sprinkle with a little flour and paprika powder and fry briefly in hot olive oil until crispy.

Clean tomatoes, cut out shells and cut into slices.

Rinse the lettuce well, drain, chop a little bit, arrange on the plate together with the tomato salad as a nice bouquet. Peel the ginger and cut it into small cubes. Cut coriander herb, add cooked lentils, add black olive oil, apple juice, balsamic vinegar, chicken stock, stir well, season with orange sugar, salt and pepper.

Fry the chicken in hot olive oil on both sides, put it in the stove at about 100 °C. Now cut into diagonal slices, place on the salad bouquet and cover with the lentil marinade.

Spread the baked onion rings evenly on top and sprinkle with cut cress at the end.

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