Summary

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

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Instructions

1. Wash the chicken breast fillet and pat dry. Halve the limes and squeeze out the juice. Peel and chop the onion and garlic.
2. 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.
3. 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.
4. 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.
5. Remove the stem from the cherry tomatoes. Heat another pan with olive oil and fry the tomatoes in it.
6. Arrange the chicken breast fillets with the saffron rice and cherry tomatoes on plates and serve.