1 Sulmtaler (hen, capon, haunch)
5-6 medium sized onions
4 large cloves of garlic
paprika powder (sweet)
bay leaves, black cumin, marjoram, herb salt, pepper
1 glass of tomata arrabiata sauce or chopped skinnen tomatoes with Sambal Oelek
1 cup of crème fraiche
1 pack of soy cuisine or soy crème fraiche
1. Cut Sulmtaler into pieces. Remove skin (except for wings)
2. Chop onions and garlic
3. Heat olive oil in a deep pot, add onions and garlic.
4. Remove pot from stove and stir in 6 tsp of paprika powder, fill up pot with water until half-full.
5. Add 2-3 bay leaves, 2 tsp of black cumin, 3 tsp of herb salt and 3 tsp of majoram.
6. Stir in Tomato arrabiata sauce (or chopped, skinned tomatoes and sambal oelek)
7. Add Sulmtaler pieces, breast pieces and wings are added later (around half-way through cooking)
8. Put pot back on stove and cook until it is soft.
9. Remove pot from stove, remove Sulmtaler pieces.
10. Mix 2 tsp of flour (or more if necessary) with cold water. Stir in water-flour mixture. Use blender if necessary.
11. Stir in 1 cup of crème fraiche and 1 pack of soy cuisin (or soy crème fraiche)
12. Heat sauce again and season to taste with herb salt, pepper, etc if necessary
13. When sauce has the right texture put in Sulmtaler pieces again and simmer a little.
14. Serve with pasta, spaetzle, rice or fresh dark bread