Summary

Ingredients

• 1 tablespoon honey
• 0.5 tablespoon ½ mustard, hotter
• 2 tablespoon lemon juice
• 1 pinch (s) cinnamon
• 1 pinch (s) coriander, ground
• 1 pinch (s) ground cumin
• 1 pinch (s) cayenne pepper
• 2 tablespoon olive oil
• 2 chicken breast fillet (s), approx. 300 g
• 100 g lon rain rice
• 1 can saffron, small jar
• 1 tablespoon pistachios
• salt and pepper

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Instructions

1. Mix the honey with the mustard, half of the lemon juice, cinnamon, coriander, cumin, cayenne pepper, salt, pepper and olive oil until smooth. Brush the chicken fillets with the marinade on both sides. Cover and let steep for about 2 hours.
2. Bring 200 ml of water to a boil in a saucepan. Add the salt, the remaining lemon juice, and the rice, and let it soak over a low heat for about 20 minutes. Shortly before the end of the cooking time, dissolve the saffron in 1 tablespoon of hot water and stir into the rice.
3. In the meantime, heat the pan. Fat is not absolutely necessary as oil is already in the meat marinade. Place the fillets with the marinade in the pan and sear them on both sides. Then finish cooking in about 5 minutes over low heat.
4. Finely chop the pistachios and sprinkle them on the rice. Serve rice and chicken together.