Heat the Monolith Classic to approx. 100 - 120°C. To do this, we need the Smart Grid System with half a deflector stone, approx. 1.5 kg of Monolith charcoal and light it with the Monolighter.
Now we hang the Dutch Oven for the Classic, exactly fitting into the system, so that the Dutch Oven can take on temperature.
On the other side I have hung the normal grill grate.
Just salt the chicken breast fillets and grill them vigorously on the hot grid (to create roasting aromas)
then cut into approx. 2 x 2 cm pieces
Now push all the charcoal under the Dutch oven with a hook and sauté the carrots and red onions, gradually deglazing with white wine and always loosening from the bottom with a wooden spoon. Add the 2 diced red and yellow peppers.
After about 20 minutes of sizzling, add 1/2 tube of tomato paste and fry (for a nice brownish-red color), then add the carrots and red onions, the 2 cans of peeled tomatoes, half the chili and add bay leaves and juniper berries in the spice sieve.
Put the lid on the Dutch oven, I also closed the lid on the Classic so that everything can reduce slowly at approx. 120 °C.
Add the chicken stock after approx. 30 mins, put the lid back on and continue to simmer.
After another 20 minutes, add the chopped chicken breast fillets and spring onions to the casserole and season with salt and pepper.
Now bring to the boil again (this time I only put the lid on the Dutch oven) and leave the grill open.
Finally, add the chopped parsley, chopped chives and chopped coriander to the Dutch oven, stir and serve with rice.
Tip: Instead of rice, you can of course also use pasta - or leave it a little more liquid than soup, in which case a home-baked white wine ciabatta or other bread from the Monolith goes perfectly with it!
