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Aromatic chicken with rice and oriental spices

Aromatic, spicy and simply irresistible! Perfect for anyone who loves it uncomplicated but full of flavor!

Ingredients

For the chicken

 

  • 500 g free-range chicken thighs or inner fillets
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp paprika powder (sweet)
  • 1/2 tsp cardamom
  • Salt and pepper

For the rice

 

  • 250 g basmati or long grain rice (washed and drained)
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 carrot (grated)
  • 1 handful of raisins (optional, for a sweet note)
  • 500 ml chicken stock
  • 1 bay leaf
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • Salt and pepper

Zum Garnieren:

 

  • Fresh parsley or coriander
  • Roasted almonds or pine nuts
  • Lemons

Preparation

Marinate the chicken breast inner fillets or thighs with olive oil, cumin, turmeric, cinnamon, paprika powder, cardamom, salt and pepper. Leave to marinate for at least 15 minutes.

In a large, deep pan, fry the marinated free-range chicken pieces over a medium heat until golden brown (approx. 4 minutes per side). Remove and set aside.

In the same pot, sauté onions and garlic until soft and fragrant. Add the grated carrot and fry briefly. Add the washed rice, cinnamon, turmeric and raisins to the pan and mix well so that the rice absorbs the spices.

Add the chicken stock and bay leaf to the pan. Bring to the boil, then reduce the heat and place the chicken pieces on top of the rice. Cover the pan with a lid and simmer over a low heat for about 20 minutes until the rice is cooked and the stock has been completely absorbed.

Remove the bay leaf and carefully fluff the rice with a fork. Garnish with freshly chopped parsley or coriander, toasted almonds or pine nuts and lemon wedges.
 

Bon appétit!
 

The less you stir the rice, the looser it stays - so keep your hands off the spoon and enjoy the aroma!

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