Honey chicken with oriental pistachio saffron rice

Ingredients for 2 servings:

• 1 tbsp honey
• ½ tbsp mustard, hot
• 2 tbsp lemon juice
• 1 pinch of cinnamon
• 1 pinch(s) coriander, ground
• 1 pinch(s) ground cumin
• 1 pinch(s) of cayenne pepper
• 2 tbsp olive oil
• 2 chicken breast fillets, approx. 300 g
• 100 g long grain rice
• 1 can saffron, small tin
• 1 tbsp pistachios
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

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Mix honey with mustard, half the lemon juice, cinnamon, coriander, cumin, cayenne pepper, salt, pepper, and olive oil until smooth. Brush the chicken fillets on both sides with the marinade. Cover and let marinate for about 2 hours. Bring 200 ml of water to a boil in a saucepan. Add salt and the remaining lemon juice, sprinkle in the rice, and let it swell over low heat for about 20 minutes. Shortly before the end of the cooking time, dissolve the saffron in 1 tablespoon of hot water and stir into the rice. Meanwhile, heat the pan. Fat is not absolutely necessary, as the oil is already in the meat marinade. Place the fillets in the pan with the marinade and sear on both sides. Then cook over low heat for about 5 minutes until done. Finely chop the pistachios and sprinkle them over the rice. Serve the rice and chicken together.