Spicy chicken fillet with maghreb rice

Spicy chicken fillet with maghreb rice

Ingredients

• Basmati rice 250 g
• Garlic 3 cloves
• Cumin 1 teaspoon
• Turmeric 1 teaspoon
• Curry 1 teaspoon
• Vegetable oil 2 tablespoons
• Bow 2 heads
• Greens 1 bunch
• Chicken fillet 4 pieces
• 2 tablespoons butter
• Vegetable broth 500 ml
• Almond flakes 50 g
• Sea salt

Directions

1. Finely chop the onion, brown in oil, add cumin, cornmeal, curry, garlic and rice.
2. Fry the ingredients, stirring occasionally, for 7 minutes.
3. Then pour the broth over the contents and simmer over low heat for 20 minutes, then remove the garlic from the pan and sprinkle the rice with almonds.
4. Season chicken breasts with salt and pepper to taste, lightly brown in butter, and then place in a mold and put in an oven preheated to 180 degrees for 10 minutes.
5. Serve the chicken with hot rice, sprinkle each portion with chopped herbs.