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🍽️ Saffron Rice with Pan-Fried Chicken Breast Strips

1096 kcal · 30 min · 4 servings

Ingredients

• 200 g chestnuts
• 2 chicken breast fillets
• 1 onion
• 1 garlic clove
• 0.5 tsp cinnamon
• 1 tbsp vegetable oil
• 1 tbsp grenadine
• 40 g almond kernels
• 170 g long-grain rice
• 1 sachet saffron
• 420 ml chicken broth (instant)
• 1 tsp coriander
• 1 orange
• salt
• pepper

Instructions

1. 1. Preheat the oven to 250 degrees Celsius.
2. 2. Score the chestnuts (marons) in a cross shape.
3. 3. Place the chestnuts on a baking sheet.
4. 4. Roast the chestnuts in the oven for about 20 minutes.
5. 5. Wait until the shells of the chestnuts split open.
6. 6. Let the chestnuts cool down briefly.
7. 7. Remove the shell and skin from the chestnuts.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and the garlic.
10. 10. Rinse the chicken breast under running water.
11. 11. Pat the chicken breast dry with a kitchen towel.
12. 12. Rub the chicken breast with a pinch of salt, pepper, and cinnamon.
13. 13. Heat the oil in a pot.
14. 14. Fry the chicken breast for 3 minutes on each side.
15. 15. Drizzle the chicken breast with grenadine syrup.
16. 16. Remove the chicken breast from the pot and set it aside.
17. 17. Fry the onions, garlic, and almonds in the remaining frying fat.
18. 18. Add the rice and saffron to the pot.
19. 19. Sauté the ingredients briefly while stirring.
20. 20. Pour in the chicken broth.
21. 21. Stir in the coriander leaves.
22. 22. Cover the pot.
23. 23. Cook the rice over low heat for 10 minutes.
24. 24. Fold the prepared chestnuts into the rice.
25. 25. Place the chicken breast fillets on top of the rice.
26. 26. Cover the pot again.
27. 27. Let everything cook for another 10 minutes.
28. 28. Halve the orange.
29. 29. Squeeze the juice from one half of the orange.
30. 30. Cut the other half of the orange into small wedges.
31. 31. Remove the chicken breast from the pot.
32. 32. Season the rice with the orange juice, salt, and pepper.
33. 33. Slice the chicken breast fillets diagonally.
34. 34. Distribute the rice onto the plates.
35. 35. Place the chicken breast strips on the rice.
36. 36. Garnish the dish with the orange wedges.

Nutrition per serving

• kcal: 1096
• Protein: 76 g · Fett/Fat: 32 g · Carbs: 123 g