Chicken Breast with Saffron Rice and Barberries
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chicken breast fillet (s)
- 200 g basmati rice
- 400 ml water
- 200 g cherry tomato (s)
- 100 g barberries
- 1 clove garlic
- 1 onion (s), white
- 2 lime (s), untreated
- 100 g butter
- 50 ml poultry stock
- 2 g saffron powder
- 30 g powdered suar
- Vegetable oil
- salt and pepper
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillet and pat dry. Halve the limes and squeeze out the juice. Peel and chop the onion and garlic.
- Mix the onion and garlic cubes with the lime juice and the vegetable oil in a bowl and season with salt, pepper, chili powder and half of the saffron powder. Pull the chicken breast fillets through the marinade. Heat a pan with oil and fry the chicken breast fillets in it.
- Wash the basmati rice under cold running water. Bring 400 ml of water to the boil in a saucepan, add the basmati rice and cook for about two minutes. Then reduce the heat and cook the rice slowly.
- Wash the barberries and pat dry. Heat a pan and add the barberries, the remaining saffron powder, the butter, the poultry stock and the icing sugar and toss. Then add the finished rice and mix with the sauce.
- Remove the stem from the cherry tomatoes. Heat another pan with olive oil and fry the tomatoes in it.
- Arrange the chicken breast fillets with the saffron rice and cherry tomatoes on plates and serve.
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