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🍽️ Tender Chicken Fillets with Saffron Rice and Celery

580 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 tbsp clarified butter
• salt
• pepper from the mill
• a little hot curry powder
• 200 g basmati rice
• 1 packet saffron threads
• 1 celery
• 100 ml vegetable broth
• 4 tbsp mango chutney (from the jar)

Instructions

1. 1. Rinse the chicken fillets under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Heat one tablespoon of ghee in a large frying pan.
4. 4. Sear the chicken fillets in the hot fat.
5. 5. Season the meat with salt, pepper, and curry powder.
6. 6. Reduce the heat to a low setting.
7. 7. Cook the chicken for about 15 minutes.
8. 8. Cook the rice in salted water according to the package instructions.
9. 9. Add saffron to the cooking water to color and flavor the rice.
10. 10. Peel the celery and cut it into bite-sized pieces.
11. 11. Heat the remaining ghee in a saucepan.
12. 12. Sauté the celery pieces in the hot fat.
13. 13. Deglaze the celery with some broth.
14. 14. Season the celery to taste.
15. 15. Cook the celery covered on low heat for about 10 minutes.
16. 16. Remove the cooked chicken fillets from the pan.
17. 17. Keep the meat warm until serving.
18. 18. Heat the mango chutney in the remaining frying fat in the pan.
19. 19. Plate the chicken fillets.
20. 20. Serve the meat with the saffron rice and celery.
21. 21. Add the warm mango chutney as a topping.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 62 g