PREPARATION
- Make a marinade of soy sauce, Dijon mustard, brown sugar, allspice, black pepper, salt, cinnamon, ginger, chilli, tomato paste and garlic.
- Cut the onions in half, then slice thinly. Place them in the marinade together with the meat.
- Place in the refrigerator to rest for at least two hours. Meanwhile, cut the sweet Ramiro peppers into rings.
- Heat a knob of butter in a saucepan and fry the marinated meat with the onions for ten minutes until the meat is nicely browned. Sprinkle with the flour and stir for a moment. Deglaze with the rum.
- Add the pepper rings and the cherry tomatoes, fry briefly and then pour in the hot (!) chicken stock.
- Place the sprigs of thyme and the bay leaf in the pot and add the juice of the lime.
- Put a lid on the pot and let it simmer for one hour on low heat. Stir occasionally and add additional chicken stock if necessary.
- Top it off with fried courgette and baby corn, if desired, and serve with lots of coriander.
Bon Appetit!
