Aromatic, spicy and simply irresistible! Perfect for anyone who loves it uncomplicated but full of flavor!
For the chicken
For the rice
Zum Garnieren:
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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