- 1 chicken breast
- Pre-cooked potatoes (450 gram)
- Grated cheese which melts well
- 500 ml yogurt
- 2 cloves of garlic
- 1 ripe tomato
- Small bag of iceberg lettuce (200 gram)
- Paprika powder
- Chili powder
- Olive oil (not pictured)
Kitchen equipment needed
- Oven dish
- Cutting board
- 2 bowls
Preparation — 5 minutes
WASH the cucumber, ripe tomato and optionally the iceberg lettuce. Slice the chicken breast into small pieces. Mix a tablespoon paprika powder together with chili powder. COAT the pieces of chicken with the paprika and chili powder mixture. HEAT UP olive oil or butter in a skillet and cook the chicken in 2 – 3 minutes. Turn off the fire. Slice the ripe tomato and cucumber in smaller pieces.
Baking the Kipsalon — 15 to 20 minutes
PRE-HEAT the oven to a temperature of 200 degrees celsius or 392 degrees fahrenheit. GREASE the oven dish with some olive oil or butter. ADD pre-cooked potatoes and chicken. COVER with grated cheese. BAKE the kipsalon for 15 – 20 minutes in the oven. Prepare a simple garlic sauce in the meanwhile.
SLICE 2 cloves of garlic as fine as possible, add into a bowl. POUR over 250 ml yogurt and mix well. That’s it for creating a simple garlic sauce!
REMOVE the oven dish from the oven after 15 – 20 minutes. SEASON with salt and pepper, then divide the cucumber, tomato and iceberg lettuce. POUR over garlic sauce on top. Enjoy!