🍽️ Arabian Chicken Strips with Almond Rice

Name: Arabian Chicken Strips with Almond Rice
Total time: 30 min
Yield: 4 servings
Ingredients: chicken breast fillets 600 g; garlic cloves 2 pcs.; lemons 1 pcs.; cilantro, fresh 50 g; cinnamon 0.5 tsp; salt pinch; pepper, black ground pinch; carrots 400 g; apricots, fresh 150 g; onions, yellow 250 g; sunflower oil 2 tbsp; poultry broth 500 ml; basmati rice 300 g; raisins 10 g; almonds, sliced 15 g

590 kcal · 30 min · 4 servings

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Ingredients

chicken breast fillets 600 g
garlic cloves 2 pcs.
lemons 1 pcs.
cilantro, fresh 50 g
cinnamon 0.5 tsp
salt pinch
pepper, black ground pinch
carrots 400 g
apricots, fresh 150 g
onions, yellow 250 g
sunflower oil 2 tbsp
poultry broth 500 ml
basmati rice 300 g
raisins 10 g
almonds, sliced 15 g

Instructions

1. Rinse the chicken breast fillets under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Halve the fillets and cut them into strips about 2 cm wide.
4. Peel the garlic and finely dice it.
5. Halve the lemon and squeeze out the juice.
6. Wash the coriander and let it drain well.
7. Roughly chop the coriander.
8. Add the lemon juice, garlic, cinnamon, half of the coriander, salt, and pepper to a bowl.
9. Mix the marinade ingredients well.
10. Place the chicken strips into the marinade.
11. Let the meat marinate for a while.
12. Wash the carrots and peel them.
13. Trim the ends of the carrots.
14. Cut the carrots into sticks.
15. Halve the apricots.
16. Remove the pits from the apricots.
17. Slice the apricots into wedges.
18. Halve the onions.
19. Peel the onions.
20. Slice the onions into wedges.
21. Heat the oil in a pan over medium heat.
22. Remove the chicken from the marinade.
23. Fry the chicken for about 3 to 4 minutes.
24. Add the onions to the pan.
25. Sauté the onions for about 1 to 2 minutes.
26. Add the carrots and the apricots.
27. Sauté the vegetables for about 3 minutes.
28. Pour the broth into the pan.
29. Bring the mixture to a boil.
30. Cover the pan.
31. Simmer the chicken for about 20 minutes.
32. Add the rice, almonds, and raisins to a pot.
33. Pour about 700 ml of salted water over them.
34. Bring the rice mixture to a boil.
35. Cook the rice for about 15 minutes until tender.
36. Season the chicken with salt and pepper.
37. Add more lemon juice if desired.
38. Sprinkle the remaining chopped coriander over the chicken.
39. Serve the chicken with the almond rice.

Nutrition per serving

kcal: 590
Protein: 40 g · Fett/Fat: 20 g · Carbs: 65 g