Cut the carrots, spring onions and red onions into small pieces.
Chop the parsley and coriander.

Preparation:
Heat up 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 Classic fire pot securely into the Smart Grid System, so that the fire pot can gently warm through.
Place the regular grill grate on the other side.

Season the chicken breast fillets and grill them thoroughly on the hot grate (so that they develop a roasted aroma).
then cut into approx. 2 cm cube pieces.

Now slide all the charcoal under the fire pot with an ash hook and sauté the carrots and red onions, gradually deglazing with white wine and always loosening from the bottom with a cooking spoon. Add the 2 red and yellow peppers, finely diced.

After about 20 minutes, add 1/2 tube of tomato purée and sauté (for a nice brownish-red colour), then add the carrots and red onions, the 2 tins of peeled tomatoes, half the chilli and add the bay leaves and juniper berries in a spice bag.
Put the lid of the fire pot on top and close the lid of the Classic so that everything can be reduced slowly at about 120 °C.
Add the chicken stock after about 30 minutes, replace the lid and continue to simmer.
After another 20 minutes, add the finely chopped chicken breast fillets and spring onions to the fire pot and season with salt and pepper.
Now bring to the boil again by putting the lid on and leaving the grill open.

Finally, add the chopped parsley, chopped chives and chopped coriander to the fire pot, stir and serve with rice.

Tip: Instead of rice, you can of course also use pasta – or with less reduction, serve as a soup, in which case a homemade white wine ciabatta or other bread from the Monolith is a great acompaniment!