Sauerkraut-lentil stew and chicken skewers

Peel the potatoes, cut into equal pieces and cook for 20 minutes in water with salt. Meanwhile, chop the onion and finely chop the garlic and celery.

Heat the oil in a stirring fruit the onion and garlic 2 min. On low heat. Add the sauerkraut and stock and simmer for 10 minutes on low heat.

Mix the oil with the paprika powder. Thread the chicken cubes on the skewers and brush with the paprika oil. Season with pepper and salt.

Heat the grill pan without oil or butter. Gril the chicken skewers in 8 min. Around brown and done. Times regularly.

Let the lentils drain in the meantime. Drain the potatoes, but collect 50 ml of the cooking liquid per 4 persons. Mash the potatoes with the puree tamper.

Put in the cooking liquid and sauerkraut mixture. Put the celery and lentils through. Season with pepper and salt.

Divide the plates. Serve with the chicken skewers.