Arabic rice – chicken – salad

Ingredients for 4 servings:

• 4 shallots
• 2 garlic cloves
• 2 tbsp oil
• 2 tbsp pine nuts
• 200 g rice (long grain rice)
• some salt and pepper
• 1 liter chicken broth or vegetable broth
• 2 tbsp currants
• 650 g chicken breast
• 1 bay leaf
• 3 spring onions
• 3 stalk(s) Celery
• 1 carrot(s)
• 3 tbsp lemon juice
• ½ tsp cumin, ground
• 2 pinches of cinnamon powder
• 3 sprigs mint, fresh or dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

tastes fresh and hearty

Peel and finely dice the shallots and garlic cloves. Heat the oil in a saucepan, sauté the shallots and garlic until translucent. Stir in the pine nuts and rice and fry for about 3 minutes. Pour in 500 ml of stock, season with salt and pepper if desired. Add the currants. Simmer over low heat for about 25-30 minutes, then let cool. Meanwhile, add the meat and bay leaf to the remaining stock, bring to a boil, cover, and simmer over low heat for 20-25 minutes, then let cool slightly. Remove the meat and cut into small pieces. Trim the spring onions and celery and cut into small pieces or slices. Peel and coarsely grate the carrot. Season the rice with lemon juice, cumin, salt, and pepper. Wash the mint, set aside a few leaves for garnish, roughly chop the rest, and mix it with the rice along with the vegetables and meat. Let it sit in the refrigerator for 1 hour. Mix thoroughly again before serving and season to taste. Garnish with mint.