Summary

Ingredients

• 2 chicken breasts
• 10 date (s)
• 1 can chickpeas (400 g)
• 1 onion (s)
• 2 cloves garlic)
• olive oil
• 300 g lon rain rice
• 600 ml chicken broth, strong
• 1 lemon (s)
• 2 teaspoons ras el hanout

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Instructions

1. Rinse the chickpeas in the sieve with water, pit the dates (I take the sticky dates with stones from the vegetable counter, they are sweeter. But a bag is also possible) and cut into small pieces, finely dice the onions, dice the garlic finely, wash the chicken breasts and dry.
2. Preheat the oven to 150 degrees with a fan. Rub the chicken breasts with olive oil and sprinkle with the ras el hanout. Put the onions in olive oil in a pan suitable for the oven to translate, sauté the garlic, add the rice, add the stock, bring to the boil and immediately remove from the stove. Add the date pieces and chickpeas and stir. Place the two raw chicken breasts on top of the rice and put the pan in the preheated oven for 20-30 minutes.
3. After 15 minutes, check whether there is any liquid missing and, if necessary, add more broth. Then try a grain of rice more often. If it`s the right consistency, the dish is ready to be served. Now drizzle everything with a little lemon juice and place in the pan on the table or serve on plates.
4. Tip: If you don`t have a suitable pan, you can also put the rice in a baking dish after stirring it, then place the breasts on top and put them in the oven.