Summary

Ingredients

• 150 g rice
• 400 g chicken breast fillet (s), the inner fillets
• 1 large can / s cherry tomato (s), chunky
• 200 g peas, reen, frozen or freshly harvested
• Salt water
• 3 large clove (s) garlic
• 1 handful apricot (s), dried
• 1 handful date (s), dried
• 1 handful cashew nuts
• 8 small bell peppers (mini peppers)
• 1 teaspoon, leveled curry powder
• Pinches salt
• some harissa paste
• some spice mixture (Ras el Hanout)
• 1 tablespoon olive oil
• 750 ml water
• 3 teaspoon, heaped vegetable broth
• some seasoned salt (e.g. tomato salt)
• some coriander green, chopped

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Instructions

1. First cut the tender chicken fillets into wafer-thin slices with a very sharp knife. Peel the garlic and press it through a press. Wash the miniature peppers the size of a chilli pepper, cut in half. Remove the seeds and cut the pulp into thin strips.
2. Cook the peas in boiling salted water for 3 minutes, then put them in a colander and sprinkle them with cold water to keep the fresh color. Cook the rice in 750 ml of boiling water, mixed with the vegetable stock, or in freshly made boiling vegetable stock. Then drain and mix with curry powder.
3. Chop the 2 types of dried fruit and the cashew nuts into small pieces. Put 1 tablespoon of olive oil in a pan, heat it and fry the fillet slices with the crushed garlic in it. Then season with salt, harissa paste and a strong pinch of Ras el Hanout and set aside.
4. Now prepare a very large pan or a so-called party pan and add the tomatoes from the can. Season these tomatoes with seasoned salt and harissa paste and heat.
5. Allow most of the liquid to evaporate before adding the cooked chicken, dried fruits and nuts, green peas and curry rice to the pan. Mix everything well and heat.
6. When the consumption temperature has been reached, you may need to season again with spices and sprinkle with coriander.
7. Serve with a tea made from Moroccan mint.