As an intolerant person, you know enzymes… but you can also cook with them. This recipe, which I want to show you very quickly, gives you the taste of kiwis without containing a lot of fructose. The enzymes in the kiwi help us to tenderize the meat. It actually works!
I’m not going to make a big deal out of it now, I’ll get straight to the point. I hope it tastes as good as it does for me and my family.
- 300 g Chicken breast
- 1 Piece Kiwi
- 4 Piece Potato
- 1 EL Paprika powder
- 1 Piece Ginger
- Peel and slice the kiwi. Finely chop the ginger and fennel. Rub the chicken fillet with the kiwi and place in alternating layers in a dish. Add the ginger and fennel between the layers. Leave to marinate in the fridge for at least one hour.
- Preheat the oven to 200°C. Wash the potatoes and cut into wedges. Place in an ovenproof dish, bowl down. Drizzle with olive oil. Sprinkle with paprika powder. In the oven for approx. 30 min. cook. Salt after cooking.
- Remove the fruit and vegetables from the chicken fillet. Fry the meat in a hot pan with a little oil on both sides until lightly browned and well done. Then add salt.
- Depending on tolerance: broccoli and green beans (runner beans)