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 the oven to 200 ° C, with convection around 20 ° C less.
2. Bring the rice to the boil in 240 ml salted water and cook covered over low heat for 15-20 minutes.
3. Rinse the meat, pat dry, rub with salt, pepper and curry. Place them side by side in an ovenproof dish. Drain the apricots, cut into wedges and place them in a fan shape on the fillets. Cover with the cheese slices. Bake in the oven for 15-20 minutes.
4. Reduce the broth with orange juice by half. Halve the pistachios.
5. Steam the shallots in butter until translucent. Add tomatoes and pistachios, season with salt and pepper. Drain the rice and mix in.
6. Finally stir the crème fraîche into the orange sauce and arrange everything