Chicken Curry with Apricots and Pistachios

Summary

Ingredients

• 120 g rice
• 4 chicken breast fillet (s)
• salt
• pepper
• Curry powder, spicy
• 8 apricot (s), from the tin
• 4 slices Gouda cheese
• 125 ml chicken broth
• 2 orange (s), the juice it
• 1 tablespoon pistachios
• 1 shallot (s), diced
• 2 tablespoon butter
• 2 tomato (s), diced
• 4 tablespoon crème fraîche

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Instructions

1. Preheat oven to 200°C (392°F), or 180°C (356°F) if using convection.
2. Bring 240 ml salted water to a boil. Add rice, cover, and simmer on low heat for 15-20 minutes until tender.
3. Rinse and pat dry the chicken breast fillets. Season with salt, pepper, and curry powder. Place in an ovenproof dish.
4. Drain the apricots and cut into wedges. Arrange in a fan shape on each chicken fillet. Top each with a slice of Gouda cheese.
5. Bake for 15-20 minutes until the chicken reaches 74°C (165°F) internally.
6. In a saucepan, combine the chicken broth and juice from 2 oranges. Bring to a simmer over medium heat and reduce by half for roughly 5-10 minutes. Halve the pistachios.
7. In a separate pan, melt the butter over medium heat. Add the diced shallot and sauté for 3-4 minutes until translucent. Add the diced tomatoes and halved pistachios, season with salt and pepper. Drain the rice and stir it into the pan.
8. Stir the crème fraîche into the orange sauce. Arrange the rice mixture on plates, top with the chicken and apricots, and pour the orange-crème fraîche sauce over it.